Go Back
Print Recipe
5 from 1 vote

Healthy Breakfast Muffins

These muffins taste more like a spice or carrot cake! And they are packed with lots of healthy ingredients!
Servings: 16
Author: Jamie Lundstrom - So Much Better With Age

Ingredients

  • 2 cups whole wheat flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/3 cup ground flax
  • 3 large eggs
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup honey
  • 1/3 cup vegetable oil or coconut oil
  • cup unsweetened smooth applesauce
  • 1 tsp pure vanilla extract
  • 2 cups shreadded carrots (3-4 large carrots)
  • 1 cup shredded zucchini (1 medium zucchini)
  • 1 cup raisins

Instructions

  • Preheat oven to 350° F
  • Line a 12 count muffin pan with cupcake liners or spray with nonstick spray. This recipe makes 14-16 muffins.
  • Whisk the flour, baking soda, cinnamon, ginger, salt and flax together in a large bowl.
  • In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce and vanilla until combined. Whisk in the carrots and apples. Pour all into dry ingredients. Stir until just combined.
  • Spoon the batter into the cupcake liners filling them to the top.
  • Bake for about 25 min. Allow the muffins to cool for 10 minutes in the muffin sheet then transfer to to a wire rack to cool completely.
  • Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for 1 week.