Sarah’s Morning Muffins

These are probably my favourite muffins.  They’re moist, full of fiber and even zucchini, so I feel pretty good treating myself to one of these. With the amount of fruit I put in the mix, they can be a bit crumbly, so if that’s not your cup of tea, you can always reduce the amount of fruit, or just cut the pieces smaller than I do.

Adapted from “Cook the ‘Hood Recipe

Dry Ingredients:

  • 3 cups whole wheat flour
  • 3 cups oats
  • 3 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 tablespoon cinnamon

Fruits and Veggies:

  • 1 finely chopped apple or 1 cup
  • 1 cup fresh or frozen blueberries
  • 1 medium zucchini (roughly 400mL)
  • ¾ cup finely chopped dried apricots or dried dates

Wet Ingredients:

  • ¾ cup olive oil
  • 2 cups unfiltered apple juice or orange juice
  • 2 mashed bananas

Preheat oven to 350 F.  You can oil the muffin tin if you want, but I find they come out of mine just fine.

In a large bowl, mix dry ingredients. Add fruit and veg and mix. In another bowl, mix wet ingredients. Pour wet ingredients into dry/fruit mixture and mix. Pour into muffin tin and bake for approximately 25 minutes.

Sarah Roland

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