Eats: Hearty Breakfast Muffins

5:30 PM

I was informed that these look like little baked turds, but they smell and taste great despite their poop-like appearance. These are the first muffins I ever made that included a topping, and they were amazeballs.

Get
1 cup whole wheat flour
1 1/4 cups oatmeal (whole grain)
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger (fresh or powdered)
2 cups bananas, ripe & mashed (about 4 medium)
2/3 cup applesauce
1/3 cup carrot, shredded
1 large egg
2 tablespoons butter (melted)
1/2 cup slivered almonds
1/2 cup walnut pieces
2 tablespoons butter (melted)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

Then

Preheat oven to 375. Line muffin pan with cups, if desired. Squirt each cup with non-stick cooking spray. Combine first 8 ingredients in a large mixing bowl. Stir until well blended. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping. Add banana mixture to the flour mixture along with the raisins, if you desire. STIR JUST UNTIL MOISTENED. Do not over stir. Fill muffin cups 2/3 way full. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin. Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched. Makes 16 small muffins, or 8 giant-sized muffins.

Nomz.