These muffins gave me an opportunity to be resourceful.
I bought a bag of shredded carrots earlier in the week for a recipe - a recipe that failed. So I was left with a bunch of carrots, and nothing to do with them.
Muffins are a good way to use up any veggies/fruit that may go bad soon. I also had an old banana, some dried figs, and a little greek yogurt.
And a box of rolled oats that were taking up half of my pantry space.
These are perfect for breakfast. They're not too sweet, and they have a hearty/wholesome vibe. The greek yogurt & coconut oil give it lots of moisture. The cinnamon & nutmeg make it taste wintry. I like mine warm with a little butter spread in the middle. It's a good way to start the day.
If you want to experiment with flourless muffins, check out my flourless banana oatmeal muffin recipe!
Muffins are versatile. Feel free to adapt this recipe with whatever ingredients you have in the fridge!
naturally sweetened sunday muffins
-- 2 large eggs, whisked
-- 1/4 cup coconut oil, melted*
-- half a banana, smashed*
-- 1 spoon of plain greek yogurt*
-- 1/4 cup honey [or maple syrup]
-- 1 tsp pure vanilla extract
-- 1 tsp cinnamon
-- 1/2 tsp nutmeg
-- 2 tsp baking powder
-- 3/4 tsp baking soda
-- 1/2 tsp salt
-- 1.5 cups grated carrots
-- 1 cup rolled oats
-- 1 cup whole wheat flour*
-- cooking spray
-- 1/3 cup dried figs [or dried dates, dried cranberries, raisins]
-- 1/3 cup chopped nuts
-- 1/3 cup mini chocolate chips
-- 1 tsp butter, for spreading on top
1. Preheat oven to 350 degrees and spray a non-stick 12 muffin pan with cooking spray.
2. In a large mixing bowl, combine eggs, coconut oil, banana, yogurt, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda & salt. Combine well. My kitchen aid mixer was occupied by monster cookie dough (recipe coming soon), so I used a good old-fashioned whisk [and then I ended up getting out my handheld mixer, just because I didn't go a great job of smashing my banana ahead of time].
3. Add shredded carrots and stir a few times.
4. Add oats & flour and gently stir to combine, making sure to not over-mix.
5. Stir in dried fruit, nuts, chocolate chip, or anything else you may want to add. I just added dried figs.
6. Distribute batter evenly between the 12-muffin pan. Add a few oats on top, for aesthetics :)
7. Bake for 25 minutes, and transfer to a cooling rack.
8. If you want to go the extra mile, cut a muffin in half and spread a little butter in there!
* The coconut oil, banana & greek yogurt could all be replaced with 3/4 cup of applesauce or 1/2 cup vegetable oil or triple the amount of banana to make 1.5 bananas, or you could use 1 cup of greek yogurt.
* If you don't have whole wheat flour, you can use 1 and 1/4 cup of all-purpose flour. Whole wheat flour tends to make your baked goods more dense, so you usually use a little less than all-purpose flour.
I've found that the best method for storing muffins is to line the bottom of an airtight container with paper towels, then add your muffins, then add another paper towel on top. The paper towel absorbs the extra moisture, so the muffins retain their texture. Otherwise, if the extra moisture has no where to go, it'll just migrate to the surface and become mushy. And on the other hand, if you leave them out in the open, the moisture will evaporate and the muffins become dry & crumbly.
They'll keep for 2-3 days at room temperature, and up to week in the fridge.
You can also wrap them in plastic wrap, put them in a ziplock, and store them in the freezer.