Top of the muffin TO YOU!
If you don’t know what I’m talking about, you have some serious Seinfeld to catch up on. Regardless, I think we can all agree that muffins are delicious. If you strive for health, you probably rarely go for the muffin because it’s usually full of sugar, which is not the best way to start your day. I mean, really it’s just a breakfast cupcake.
I don’t think this is fair. Just because you’re trying to be healthy, doesn’t mean you need to give the muffin the cold shoulder. This recipe packs carrots, apples, bananas and oats into a perfect little morning bite that won’t have you crashing at 10 AM and won’t add to your personal muffin top.
I was really excited to make these muffins because my “Eat Soon” bin, more like shelf, in our fridge was starting to get out of control. We had a tupperware full of carrot sticks that never got eaten and were starting to dry out, a banana that looked like it had been through 8 rounds at Fight Club (don’t talk about it!) and an apple that had found its way to the back of our crisper and was starting to slowly get what looked like produce bed sores. Don’t get too sad. These soon to be tossed, forgotten little guys will become the shining glory of your morning muffin, bruises, dry skin, bed sores and all. I’m REALLY good at making food sound delicious!
The cheese grater is an underutilized kitchen tool. Do you call it a cheese grater too? I know it’s just a grater, but in my house now and growing up, it’s always been type-casted as a purely cheese slicing tool. Shame on us. Grab your grater and let it break free from the cheese! By shredding your carrots and apple they give these muffins a hearty texture without getting a random bite of old carrot. They work as a binding agent to keep all of your other ingredients together and boost up the health without needing mounds of flour and sugar.
Oats, good AND filling.
Chocolate Chips, YES!
I love healthy foods and I try to limit my intake of sweets, but if I’m going to eat a muffin with carrots in it, I’d like it to have some chocolate too. One chocolate chip per bite is really all I need, so 1/2 cup works perfectly for the whole batch. Do you feel good about that? I’ll assume you’re nodding your head (and maybe drooling).
What to Bring to the Store
There are quite a few ingredients in this recipe, but if you’re an everyday or every week baker, you probably have most of them already. Here’s what you’ll need your reusable produce bags for if you don’t have a bunch of old produce sitting around:
And here’s what you’ll need some reusable bulk bags for:
– Chocolate Chips
– Sugar in the Raw (or brown sugar)
– Cinnamon (bulk spice aisle!)
All other ingredients are more difficult to find in bulk, but occasionally you can find peanut butter, olive oil and honey. Do your best, but don’t sweat it because everything else should be recyclable or reusable.
- 2 eggs
- 1/4 cup olive oil
- 1 ripe banana, mashed
- 1/4 cup agave nectar or honey
- 1 medium apple, shredded
- 1/2 cup sugar in the raw
- 1 tbsp peanut butter
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup almond milk, unsweetened
- 1 cup carrot, shredded
- 2/3 cup rolled oats
- 1 1/3 cups whole wheat flour
- 1/2 cup chocolate chips
- Preheat oven to 375 degrees.
- In a large mixing bowl, whisk the eggs with the mashed banana, agave and olive oil.
- Stir in the shredded apple, brown sugar, peanut butter, baking soda, salt and cinnamon.
- Stir in almond milk and shredded carrot.
- Mix in oats, flour and chocolate chips.
- Lightly grease or place muffin liners in your muffin pan. Evenly divide the batter between the muffin pan and fill each one to the top. Sprinkle a layer of raw sugar on the top of each muffin.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let sit for 10 minutes before removing from pan.
Here’s what to do with your leftover packaging. Rinse and reuse your peanut butter jar if it’s glass, otherwise recycle it if it’s plastic. Recycle your egg carton, compost the shells. Rinse and recycle your honey bear or agave container. Reuse, refill or recycle your olive oil jar. Recycle your almond milk carton, OR you might have to toss this if your city/county won’t take it (bummer). That’s it! Not much, if anything should be tossed with this recipe.
If you didn’t buy in bulk, you’d be tossing: chocolate chip bag, produce bags and possibly the plastic sugar packaging. This isn’t too bad, but it’s unnecessary. If packaging is avoidable, avoid it! Every little bit counts, especially with 7+ billion of us in the world.
Oh, and take a lesson from Elaine and please don’t try to donate the muffin stumps to your local food bank. It’s insulting. Just eat them.