I’ve simplified both our mornings (and some dinners) with this simple recipe for Good Morning muffins. It’s a combination of several recipes that inspired me to tackle a new muffin that I could freeze and have available at the drop of a hat – or a couple of minutes in the microwave.
Good Morning muffins are an easy thing to freeze, and they are great for any meal or snack. I had some bananas about to go bad on me – no one here was going to eat them and, trust me, we all had our fill of banana bread. So I scoured the Internet for various banana recipes, resulting in none that thrilled me. But I found several that started incorporating vegetables into them and poof! The Good Morning muffins were born. (Not an original name, I know. But, it worked for me.)
My favorite ingredient was carrots; we had plenty of those. There were several recipes, including one from Martha Stewart. I blended my favorite parts of several of these recipes and added my own preferences to create the final product. I used whole wheat flour, light brown sugar, dried cranberries, ground flaxseed and extra spices.
Nuts would be fantastic in Good Morning muffins, but I try to cook without nuts as much as possible due to some nutritional constraints here. You also could add shredded zucchini to replace some of the carrots, but be sure to squeeze the moisture out as much as you can and reduce the milk.
What I ended up with was an empty freezer bag … everyone ate them right away! Next time, I will have to double the recipe. These are great alone or with soups, salads, quiche, eggs … anything! So try this easy recipe and make meals a little easier for yourself and/or your family.
Good Morning Muffins recipe
- 1 ½ cups Whole wheat flour
- ½ cup Light brown sugar
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ cup Ground flaxseed
- 1 ¼ cups Old fashioned rolled oats
- 1 pinch of salt
- 3 Tablespoons extra virgin olive oil
- ¾ cup Skim milk (hold some back or use more depending on consistency – you don’t want it too wet or dry)
- 1 Egg
- ¾ Bag of baby carrots, grated (or less if desired)
- 1 Large ripe banana
- 1 teaspoon Ground nutmeg (or to taste – we like more!)
- Dash of cinnamon
- ¾ cup Dried cranberries (such as Craisins)
1. Preheat oven to 375 degrees. Place cupcake wrapper or use cooking spray to coat regular muffin pan or mini muffin pan.
2. Grate your carrots. We have an attachment for the stand mixer, which makes this fast and easy.
3. Using your stand mixer’s bowl (could also do this by hand), add all of the ingredients including any add-ins*.
4. Mix on medium until well blended. If it seems really dry, add more milk.
5. Fill each muffin cup about ¾ full. I use a large cookie scoop since this is a thick batter.
6. Bake about 20 minutes (but ovens all vary – keep an eye on them!).
Store Good Morning muffins in an air tight container or place in freezer bag and freeze.
*Add-ins that would be good with this include pecans, walnuts, coconut or raisins. You also could add shredded zucchini, but it will change consistency.
Let me know what you decide to try! Did they make your mornings easier?
