Day 45

In my never-ending, mostly unsuccessful quest to eat a healthy breakfast (for some reason, breakfast is the hardest meal for me), I tried this recipe over the weekend. The muffins are yummy, but I will admit I didn't love all the dirty dishes/utensils. What's with all the "small, separate bowls"? I'm a one-bowl recipe person myself. Anyway, they were good and I thought you might enjoy them too!

FYI: I didn't add the ginger or the nutmeg as we don't care for those flavors. And I hope you are duly impressed that I even own whole wheat flour and sea salt.

Healthy Harvest Breakfast Muffins

1 cup whole wheat flour
1 1/4 cups oatmeal
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
2 cups banana, ripe & mashed (about 4 medium)
2/3 cup applesauce
1/3 cup carrot, shredded
1 large egg
2 tablespoons butter (melted)
1/2 cup slivered almond
1/2 cup walnut pieces
2 tablespoons butter (melted)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

Preheat oven to 375
Line muffin pan with cups
Combine first eight ingredients in a large mixing bowl and stir until well blended
In a separate, smaller bowl combine next five ingredients (bananas - butter) and stir until well blended.
In another separate, small bowl, combine next six ingredients (almonds - nutmeg) for muffin topping
Add banana mixture to the flour mixture along with the raisins
STIR JUST UNTIL MOISTENED. Do not over stir
Fill muffin cups about 2/3 full
Press about one tablespoon topping into each muffin to cover the top
Bake at 375 for about 20 minutes or until the muffin springs back when lightly touched

Makes 16 small muffins, or 8 giant-sized muffins. (I ended up with 24 regular-size muffins.)