Wednesday, February 19

Healthy whole wheat banana carrot applesauce muffins

We eat a lot of muffins in this family. I probably make a batch every week or so (alternating with our favourite nutritious and delicious banana bread). It's my boys' preferred breakfast food as well as favourite after school snack. I'm often concocting different versions depending on what I have available in my fridge, but I always like to keep the general approach the same.... hidden vegetables, whole grain flour and part almond flour for extra protein. This version turned out particularly good so I'm sharing it here. Of course when you use 100% whole grain flour you don't get the same dome-like rise on the muffin top, but I promise you won't miss it. You still get a golden crisp lid with a delicately moist and flavourful interior.

Healthy Whole Wheat Banana Carrot Muffins

1 cup whole wheat flour
1 cup almond flour (or finely ground almonds)
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 overripe bananas, mashed
1/4 maple syrup
1/3 cup applesauce (1 individual snack size apple sauce container)
2 eggs
1 cup finely grated carrot (approx 1 medium carrot)
1/3 cup melted coconut oil
*optional 1/2 cup chocolate chips

Preheat oven to 375 degrees F
1. Mix dry ingredients together in a large bowl (first six ingredients).
2. In another bowl mix all the wet ingredients together (remaining ingredients)
3. Combine wet and dry, mix until just combined and no dry flour remains.
4. optional - gently fold in any add-ins of your choice (we pretty much always add in 1/2 cup of mini chocolate chips to every muffin recipe we make).
5. Divide batter into lined muffin tins
6. Bake for 25 minutes for standard sized muffins (or 18-20minutes if using mini muffin tins). The tops should be golden and an inserted cake tester should come out clean.
7. Let cool in tins for at least 5 minutes before transferring to a cooling rack.

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