Our family is settling into a new school routine quite nicely. I was pretty nervous because my youngest is officially a preschooler. She only goes a few days a week. But this is huge. I thought I would never be sending this one off to school...EVER. Not because I am some crazed over protective momma (ok maybe a little) BUT because I thought I would have figured out how to stop time by now. Or at least slow it down a bit.
Is she really five? How did that happen so quickly????
Enough of my sob fest. Let's get to these muffins. It is a very busy season in our lives.
- School
- Gymnastics
- Football
- Cub Scouts
- Workouts
I think you get the picture.
I love making muffins that I can freeze and whip out in a moments notice for breakfast, snack, or lunch. My giant freezer is my bestie. Also, any time I can hide some fruits and veggies in a treat it makes my heart sing!
I recently split a box of organic apples with my other bestie, Heather. She ordered them from a co-op. Like 20lbs... Something crazy like that. So I have been cooking with LOTS of apples this week. I made apple butter over the weekend and it's TO DIE FOR(PS that recipe is linked below)! I stumbled upon a recipe online (thanks Pinterest) called Simple Morning Glory Muffins. I only had a few of the ingredients she put in her muffins so I had to improvise. This recipe is what I came up with and it's so delicious I knew I had to share.
Apple Carrot Spice Muffins
2 Cups Organic Whole Wheat Flour
2 Tsp Baking Soda
2 Heaping Tsp Cinnamon
1/2 Tsp Ginger
1/2 Tsp Salt
1/2 Cup Organic Chopped Walnuts
3 Large Eggs
1/2 Cup Packed Brown Sugar
1/4 Cup Local Honey
1/3 Cup Melted Coconut Oil
1 Very Ripe Banana (I mash mine in the peel and then squeeze out into the bowl. I think it makes a difference...who knows?)
1/3 Cup Organic Unsweetened Apple Juice
1 Tsp Vanilla
2 1/2 Cups Shredded Carrots
1 1/2 Cups Grated Apples
Preheat oven to 425.
Mix your dry ingredients together: Flour, baking soda, cinnamon, ginger, salt, & walnuts. Then in a separate bowl mix together your wet: eggs, sugar, honey, coconut oil, banana, apple juice, vanilla, carrots, & apples. Then pour your wet into your dry and mix until combined. Grease your muffin tins and fill 3/4 of the way. I got 18 muffins out of this mix. Bake at 425 for 5 minutes and then without taking the muffins out of the oven, drop the temp down to 350 for 15 min. That's about 20 minutes total. Check for doneness by poking with a toothpick. If it comes out clean they are done!
I let them sit in the pan for about 5 minutes. Then moved them to a cooling rack. And couldn't WAIT to take a bite. There is just something about a warm freshly baked muffin! Ahhh-mazing.
You know what really topped these babies off? A dab (or two) of that apple butter I was talking about. HERE is the link to the recipe I used this weekend. Of course, I made a few tweaks by adding some of that yummy organic apple juice. Probably about a cup. It will make your house smell like fall is here. So be warned. You may feel the need to decorate your ENTIRE house with pumpkins and mums.
Happy Baking!
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