Happy belated Easter! Last weekend I made some carrot cake cupcakes for Easter which were fun and delicious, (You can check them out on Instagram.) and this week I decided it would be fun to turn them into Healthy Breakfast Muffins. It feels like the right kind of thing to eat in the springtime. Plus I needed to use up some bananas!
I started with bananas and carrots and added pecans, oatmeal and some whole wheat flour. These muffins are surprisingly light and not at all dry. I used coconut milk for mine because half the family is now dairy-free. You could easily substitute regular milk, buttermilk, or Greek yogurt instead.
We’re back to January. I don’t know about where you live, but it’s freakishly cold here. I’m not a fan of sub-zero weather. However, I shouldn’t complain to loudly because it’s the perfect time of year to BAKE! For whatever reason our kitchen is the coldest room in the house this time of year. Gotta get that oven running to take off the chill. Connor recently informed me breakfast is boring, so clearly it’s time for a new muffin recipe. After thinking about it for a while I decided to make Fresh Orange & Oatmeal Muffins.
I love that these muffins are a little off the beaten path from what I normally make. They are soft and light with a lovely citrus tang. I think I’ll add some orange zest as well the next time to bring out more of the orange flavor specifically. I wanted these muffins to feel indulgently healthy (is that a thing?) so they are packed with oatmeal, yogurt, pureed oranges and wheat flour. These came out so nice and flavorful that we didn’t even bother putting butter on them!