Are you always in a hurry in the morning like us? Many times, we have to grab something quick and these muffins are a great choice. You can make a batch, freeze some and defrost them as you need them! It’ll make choosing a healthy breakfast much easier! To be honest these muffins are part of our annual detox before our Birthday. This way, we can eat as much cake as we’d like!
Many of you probably don’t know that our birthdays are right around the corner (tomorrow)! Since we will be posting a couple recipes for our birthday that are fat and calorie bombs, we thought we would be nice and post a healthy recipe before we do so! We know it’s getting really close to bikini season in the Chi, so we must continue to eat pretty healthy. We eat a lot of sugar, but we balance it out with eating 3 healthy meals per day. That way, we can have our cake and eat it too! (Especially on our birthdays)!
We have made healthy muffins similar to these before, but these were MUCH better!
We came across this recipe on Hannah’s blog. We love her blog so definitely check it out! The only thing we changed is that we used dates instead of raisins just because we LOVE dates. Feel free to use whatever you prefer.
They truly were yummy! You can curb your sugar craving with these and not feel guilty doing so. We will definitely be making these as often as we can!
Ingredients:
1/2 cup dates, chopped
1 cup whole wheat flour
3/4 cup old fashioned oats
3/4 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored, and grated
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped pecans
1/3 cup wheat germ
3 large eggs
2/3 cup unsweetened apple sauce
2 teaspoons vanilla extract
1/4 cup orange juice
sugar for topping
Directions:
Preheat the oven to 375°F. Line 18 muffin tins with cupcake papers.
In a large bowl, whisk together the flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ, if using. In a separate bowl, beat together the eggs, applesauce, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Stir in the dates. Divide the batter among the wells of the prepared pan, filling almost to top. Sprinkle with sugar.
Bake for 23 to 25 minutes, until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
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