Good morning, Grannies! Today I'm sharing another breakfast recipe with you. I'm big on breakfast lately, probably because being pregnant makes me wake up feeling like I could eat a house. That and the fact that eggs don't usually sound appetizing to me until later in the day, so I'm constantly looking for other tasty/healthy things to satisfy me in the morning.
These muffins are another recipe from my awesome new "Chopra Center Cookbook" which is filled with all kinds of delicious, wholesome meal ideas (as well as a 30 day health-promoting nutritional plan). They're sweetened with applesauce, chunks of diced, sweet apples and your choice of raisins or currants. They also have about 5g of protein per muffin which is great for growing a baby (or just a healthy body). I love them for breakfast with a side of fruit & greek yogurt, but they also make a great on-the-go snack for any time of the day. Or warm them up with a little butter & jam for a great dessert!
Apple Breakfast Muffinsadapted from The Chopra Center Cookbook
- 2 cups whole wheat flour (or your choice of flour)
- 1/4 cup turbinado sugar (you can leave this out if you want)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup raisins or currants (you could leave these out if you don't like them)
- 1/2 cup chopped walnuts
- 1 cup apple juice (I didn't have any so I used almond milk)
- 1/4 cup maple syrup
- 1/4 cup apple sauce (I was out of maple syrup so I added an additional 1/4 c. of apple sauce)
- 1 tablespoon canola oil
- 1 teaspoon vanilla extract
- 1 large egg, beaten (or 2 egg whites)
- 2-3 medium apples, unpeeled, finely chopped (or grated)
1. Preheat your oven to 350 degrees. Grease a muffin pan with a little oil (I used coconut oil spray) and set aside.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, cinnamon, raisins & walnuts and stir together thoroughly.
3. In a separate bowl, combine the apple juice (or almond milk), apple sauce, oil, maple syrup & vanilla. Stir well, then add the egg and the apples and stir some more.
4. Pour wet ingredients into dry ingredients and stir gently until combined. Spoon into muffin pan and bake for 15-20 minutes or until golden brown. An inserted toothpick should come out clean.