Try this healthy breakfast mini muffins recipe.
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- salt
- 1/2 cup whole wheat flour
- 3/4 cup brown sugar
- ingredients
- 1
- tablespoon
- 1/2
- teaspoons
- 2
- cups
- 1/4
- cup
- ground cinnamon
- brown sugar
- eggs
- 3/4
- teaspoon
- ingredients 1/2 cup all-purpose flour 1/2 cup wh cored and shredded) 1-1/2 cups finely shredded carrots 1/2 cup chopped walnuts (or flaxseed meal) 1/2 cup raisins (or dried cranberries) 2 eggs 1/2 cup milk (i used almond milk) 1/4 cup oil (i used a blend of extra virgin olive oil, coconut oil and s
- 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 cu cored and shredded) 1-1/2 cups finely shredded carrots 1/2 cup chopped walnuts (or flaxseed meal) 1/2 cup raisins (or dried cranberries) 2 eggs 1/2 cup milk (i used almond milk) 1/4 cup oil (i used a blend of extra virgin olive oil, coconut oil and s
- 1/2 cup all-purpose flour 1/2 cup whole wheat flour 1 cu cored and shredded) 1-1/2 cups finely shredded carrots 1/2 cup chopped walnuts (or flaxseed meal) 1/2 cup raisins (or dried cranberries) 2 eggs 1/2 cup milk (i used almond milk) 1/4 cup oil (i used a blend of extra virgin olive oil, coconut oil and s
- all-purpose flour
- whole wheat flour
- 1 cup old-fashioned rolled oats (or oat bran)
- old-fashioned rolled oats (or oat bran)
- baking powder
- baking soda
- 2 large tart apples (peeled cored and shredded)
- large
- tart apples (peeled cored and shredded)
- 1-1/2 cups finely shredded carrots
- 1-1/2
- finely shredded carrots
- 1/2 cup chopped walnuts (or flaxseed meal)
- chopped walnuts (or flaxseed meal)
- 1/2 cup raisins (or dried cranberries)
- raisins (or dried cranberries)
- 1/2 cup milk (i used almond milk)
- milk (i used almond milk)
- 1/4 cup oil (i used a blend of extra virgin olive oil coconut oil and sesame oil)
- oil (i used a blend of extra virgin olive oil coconut oil and sesame oil)
- 2- ingredient weight watchers pineapple angel food ca
- Carbohydrate 525.126799364921 g
- Cholesterol 2727.21446290408 mg
- Fat 1001.68159921116 g
- Fiber 25.4685304380385 g
- Protein 76.3867955739988 g
- Saturated Fat 520.719283601406 g
- Serving Size 1 1 recipe (3177g)
- Sodium 8570.06137656836 mg
- Sugar 499.658268926882 g
- Trans Fat 59.6381244012676 g
- Calories 11148 calories
Step-by-step
- Combine all ingredients and bake until done.
Dense, rubbery muffins result almost exclusively from overworking gluten networks once the liquid ingredients meet the dry mixture. Gentle folding preserves the pockets of air captured by the leavening agents, ensuring a tender crumb despite the heavy presence of shredded carrots, apples, and rolled oats. When combining batters loaded with dense mix-ins, stop the moment streaks of flour disappear to prevent toughness.
Balancing Flours and Fats
Integrating whole wheat flour alongside all-purpose flour introduces extra fiber that absorbs more moisture during baking. Compensating for this requires careful attention to the liquid fats and milk ratios, as unadjusted whole grain batters yield dry results. Substituting almond milk or alternative oils changes the hydration rate slightly, meaning bakers should monitor the oven closely starting at the twelve-minute mark for golden edges.
- Over-mixing activates excess gluten, turning a light crumb into a chewy texture.
- Finely shredding carrots and apples distributes moisture evenly throughout smaller muffin tins.
- Cooling baked goods on a wire rack prevents bottom condensation from softening the crust.
