I have always thought it would be nice to wake up every morning and enjoy a delicious and a healthy warm muffin.
Today I created the most incredible muffin recipe, Good Morning Muffin, and this is my favorite muffin recipe ever!
It’s Day Two of my thirty days of summer and I think this means I might be enjoying one healthy muffin for, um, the next 17 days. This recipe makes 18 muffins and this really is my favorite muffin ever. It’s healthy and delicious. It doesn’t get much better than that!
I love muffins and I have been looking for a way to make a healthy muffin, without losing any taste.
My newest recipe for Good Morning Muffins hit the bullseye! They are so yummy and are very healthy.
Have you tried my Protein Balls with Peanut Butter?
Are My Favorite Muffins Healthy?
I love muffins, but are they healthy?
I heard once that granola bars were just candy bars in gym clothes. Could muffins be the same? Are they masquerading as a breakfast food, but are actually just cupcakes without frosting?
Don’t get me wrong, muffins are super yummy. I am just trying to eat healthier. I am always looking for ways to incorporate more vegetables and fruits into my diet in an easy and tasty way. So I created these Good Morning Muffins that are a wonderful way to start your day with protein, fiber, and lots of nutrients all packed into a wonderful warm muffin.
My Favorite Muffin is Healthy and Delicious
These muffins are packed with grated carrots, grated zucchini and finely chopped green apple. I also added some flax seed which is rich in protein, fiber and omega-3 fatty acids, and nutrient-dense with vitamins B1 and B6, magnesium, phosphorus and potassium.
Flax seed is also a good source of lignans which are plant compounds with antioxidant properties which can help lower the risk of cancer. Yes please!
I also added chia seeds. Like flax seed, chia seeds are a great source of fiber, calcium, magnesium and phosphorus. They contain good amounts of zinc, vitamins B1, B2 and B3.
Chia seeds are being studied in relation to the reduction of blood pressure and heart disease. All good news here! Chia seeds are also important for bone health. Gram for gram, chia seeds are higher in calcium than most dairy products.
These Good Morning Muffins help me to get my day started with healthy ingredients which kickstarts my way to getting all of my veggies and vitamins!
I did use a small amount of turbinado organic sugar. Turbinado is a partially-refined sugar with a caramelly taste. Unsweetened applesauce are also great to use because they are naturally sweet. I added sunflower seeds which have a wonderful nutty crunch and are packed with protein, Vitamin E, and selenium. I bet you didn’t even know you needed selenium, I know I didn’t. It is an important nutrient for metabolism and thyroid health.
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The recipe is very easy and starts by mixing together all of the dry ingredients (flour, sugar, cinnamon, baking soda, salt, unsweetened coconut, flax, chia, and sunflower seeds). I used gluten-free measure for measure flour, but feel free to use regular flour.
Once the dry ingredients are mixed together, the fruit and vegetables are added.
I did not use a stand mixer or hand mixer for this recipe. The recipe incorporates easily using a wooden spoon.
Lastly, add the wet ingredients: eggs, applesauce, vegetable oil, and vanilla. Mix well until all ingredients are mixed together. The batter will be quite wet and sticky.
I love to use tulip muffin liners. I love the way they look and I can fill them up a little bit higher with batter. They also make clean-up a snap!
How cute are these muffin liners? They have newsprint on the outside of them which is perfect for a my favorite muffins while you are having coffee and reading the paper!
I baked my muffins in a pre-heated oven at 350 degrees for 28 minutes. I did use the convection feature on my oven, so your baking time may be different.
How yummy do these Good Morning Muffins look?
- 1/2 cup Organic Turbinado Sugar
- 2 1/4 cups Flour (I used Measure for Measure Gluten Free Flour)
- 1 1/2 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded unsweetened coconut
- 1/2 cup shelled sunflower seeds
- 2 tablespoons chia seed
- 2 tablespoons flax seed
- 1 cup finely diced green apple
- 1 cup grated carrot
- 1 cup grated zucchini (wrung out)
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- Line muffin tins with paper liners. Set aside
- In a large bowl, combine the sugar, flour, cinnamon, baking soda, salt, coconut and sunflower seeds. Mix until combined.
- Add carrot, apple and zucchini. Mix until combined.
- Add the wet ingredients, applesauce, eggs, vegetable oil and vanilla and mix until combined. The batter will be vvery wet and sticky.
- Using an ice cream scoop, scoop the batter into the muffin liners that are in the muffin tins.
- Bake for 25-35 minutes (I baked mine for 28 minutes) until a toothpick comes out clean.
- I used the convection setting on my oven, so your baking time may be different from mine.
- Allow the muffins to cool for about 5 minutes before moving them out of the muffin tin and onto a cooling rack to cool for another 5 minutes.
- Store in airtight container. You can also freeze these if you like.
Frequently Asked Questions
Store-bought muffins can be quite unhealthy. Homemade muffins using vegetables, fruits, whole grains, nuts, and seeds can be a great source of nutritious ingredients.
Yes! Both are very protein-dense. One ounce of flax seeds has 5 grams of protein and 1 oz of chia seeds has 4 grams of protein.
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