I'm trying (in vain) to become a morning person and developed this muffin recipe because I needed something I could nibble on with my morning coffee that was full of nutritious things, but required zero prep (except for the one time you bake them, of course!). Muffins are wonderful things, but they tend to be more like dessert than breakfast, so I made it my mission to fix that. This week I made them for my @4WomenNotGossiping ladies and they were a total hit. We affectionately dubbed them "Kid-Friendly Adult Muffins" because they're the type of muffin any parent would feel great feeding to their kids. They're loaded with fibre thanks to grated carrots and zucchini, unsweetened coconut, rolled oats, and wheat bran, and contain just the right amount of sugar. Plus, there's no need to whip out the electric mixer to prep them. I'm a huge fan of make-ahead food, so if that's also your jam feel free to double the recipe and freeze the extras in resealable plastic bags. For an easy recess snack, pop one into you'r kid's lunch bag in the morning and it'll thaw by the time the bell rings.
Makes approx. 16 regular-sized muffins
Ingredients
| 1 cup | carrot, peeled and grated on large holes |
| 1 cup | zucchini, grated on large holes |
| 1 1/2 cup | all-purpose flour |
| 1/2 cup | wheat bran |
| 1/2 cup | 1 minute oats, plus 1 Tbsp for garnish |
| 6 Tbsp | unsweetened grated coconut |
| 1 Tbsp | baking powder |
| 1/2 tsp | baking soda |
| 1/4 tsp | sea salt |
| 1/2 tsp | ground star anise |
| 2 tsp | cinnamon |
| 1/2 | orange, juice and zest |
| 1 | large egg |
| 1/4 cup | brown sugar, packed |
| 1/3 cup | canola oil |
| 3/4 cup | milk |
| 1 tsp | vanilla |
Directions
- Preheat oven to 375°
- To a large mixing bowl add all ingredients from flour to cinnamon, inclusive. Whisk well to combine.
- To another bowl add all ingredients from orange juice to vanilla, inclusive. Whisk well until smooth.
- Pour wet ingredients into bowl with dry and top with grated vegetables. Use a rubber spatula to stir and incorporate all together just until combined.
- Line muffin tins with paper liners and divide batter evenly among 16 (or so) cups. Sprinkle the top of each with the remaining tablespoon of oats and bake for 25-30 minutes until a toothpick inserted in centre of muffins comes out clean. My favourite way to fill the cups of a muffin tray is with an ice cream scoop because it makes me feel like Martha Stewart and ensures equal distribution. Once cooled, store baked muffins in refrigerator to maintain freshness.
