Who’s in need of a new healthy option for breakfast?!?!
Do you feel like I just read your mind with that question? If so, you’re in luck because I have got a healthy (but still tasty!) recipe for you!
While I specifically mentioned breakfast, these are really an any time of day kind of snack in our house and is one of my favorite things to make when I feel like I’m in a breakfast rut or when I need to make better snack choices. This recipe is also fantastic because it makes about two dozen muffins, so you can keep a dozen out to eat throughout the week, then freeze the rest.
Is there anything better than a great recipe that freezes well?
I don’t think so!
This recipe is also great for those weeks where you feel like you just can’t catch a break.
I’m definitely having one of those weeks right now. Everything just seems to be piling on and since Cecilia has been waking up every night with what I think are night terrors, I’m so tired during the day I don’t know what to do with myself. Earlier this week, I felt like I had a newborn all over again because I couldn’t decide whether a nap or a shower were more important to me to do first. A sweet friend asked me how I was the other day and I honestly just burst into tears right in front of her. Whenever this happens, I tell myself it’s all just a phase and this too shall pass.
These types of weeks are also when I just want to eat junky meals and snacks all day long because I think it will snap me out of whatever blahs I’m having. While I think this will make me happy, it makes me feel worse, so I’m trying to feed myself with healthiness in order to get back my energy, sleep better at night and wake up ready to tackle each day.
If you’re having one of those terrible weeks right along with me, whip up a batch of these healthy muffins, pour yourself some milk and enjoy one while watching your favorite show. I guarantee it will make you feel better!
Healthy Carrot Zucchini Muffins
Healthy Carrot Zucchini Muffins are perfect for breakfast or a snack on-the-go.
- 2 1/2 cups all purpose flour
- 1 cup plus 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 2 cups old fashioned rolled oats
- 1 1/4 cups raisins
- 6 tablespoons extra virgin olive oil
- 1 teaspoon vanilla bean paste
- 2 large eggs
- 2/3 cup milk
- 2 ripe bananas, mashed
- 1 1/2 cups shredded carrots (from about three large carrots)
- 1/2 cups shredded zucchini, squeezed of excess water (from about two small or one large zucchini)
Pre-heat your oven to 400F.
Prep your muffin tins by spraying with cooking spray or lining with muffins liners and spraying them cooking spray. NOTE: If you are using liners and don’t spray them, some of the muffin will stick to them.
In a large bowl, mix together the flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until well combined.
Add the oats and raisins and mix again.
Mix in the oil, vanilla bean paste, eggs, milk, mashed bananas, carrots and zucchini.
Once all of the ingredients are well combined, fill the muffins tins about 3/4 of the way full (I use about 1/4 cup of batter for each muffin).
Bake for 17-20 minutes, until a toothpick inserted in the center of the muffins comes out clean.
Enjoy warm or at room temperature. Store in an airtight container for a few days or freeze for a couple of months.
Adapted from this Martha Stewart recipe.
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