Best combo of breakfast, dessert, and a healthy muffin. In this quarantine when everyone is home for the past 6 months almost, we can decide on what to make every day for breakfast. When it comes to my family they want variety every day and no repeats.
This will be the most healthy breakfast we can think of. It has tons of vegetables, fruits, oats, nuts, butter, and most of all taste of a good dessert at the beginning of the day with a cup of coffee and warm milk for kids. The muffin has a warmth of cinnamon and ginger in it.
You can add zucchinis, raisin, and replace wheat flour or almond flour with regular all-purpose flour for a healthier version.
Ingredients
For the Topping
- Old-fashioned oats. - 1/4 cup (toasted, divided)
- Salted butter - 2 tbsp (melted)
For the Muffin
- All-purpose flour - 2 cups
- Granulated sugar - 1 1/4 cups
- Baking soda - 2 tsp
- Grounded Cinnamon - 2 tsp
- Grounded dry ginger - 1 tsp
- Salt - 1/4 tsp
- Carrot - 2 cups(shredded)
- Pecans - 1/2 cup (roasted and chopped)
- Granny smith apple - 1 cup (core, peeled and shredded)
- Old-fashioned oats - 1/4 cup (toasted earlier)
- Egg - 3 nos
- Vegetable oil - 1 cup
- Vanilla extract - 2 tbsp
Instructions
For the Topping
- Heat oven to 350F.
- Spread the oats on a baking sheet and bake 8-10 minutes until fragrant and slightly golden. Remove from the oven to cool.
- On the stovetop or in the microwave melt the butter and mix well with the roasted oats. Keep it aside.
For the Muffin
- Spray a regular-sized muffin tin with baking spray or grease with butter.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, and salt.
- In a medium bowl, mix together shredded carrot, pecan, shredded apple, and 1/4 cup toasted oats.
- Add the carrot mixture to the flour mixture and mix to combine.
- In a medium bowl, whisk together eggs, oil, and vanilla.
- Add the egg mixture to the flour/carrot mixture and combine just until no flour is visible.
- Use a scoop to transfer the batter into 12 muffin cups. Top each muffin with the prepared oats/butter topping.
- Bake at 350F for 20 minutes or until a wooden toothpick inserted in the middle of one of the center muffins comes out clean.
- Once it is down let it cold for 10-15 minutes.
- Serve warm or cold.
- In a medium bowl, whisk together eggs, oil, and vanilla.
Tips
- Cool completely before storing in an airtight container. You can store it for a week or 2 weeks in the fridge. Warm it for 15 seconds and apply butter for extra flavor before eating
- You can add soaked golden raisins, shredded zucchini, and sweetened flaked coconut, etc...
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