If you’ve been following my blog for a while, you know that I used to post recipes all the time — like, at least once a week. Lately? Not so much. And honestly, it’s been bothering me. I miss writing to you about the food that comes out my kitchen, I miss taking beautiful photos of my food to hopefully make your mouth water and inspire you to get in the kitchen, and I miss just talking about the simplicity and wholesomeness of food.
I love talking about body image, emotional eating, and loving yo’ fine self, but sometimes a girl just wants to talk about muffins… you know?
So today, that’s what I’m going to do. We’ll take a break from all the deep stuff and simply talk about how incredibly delicious these muffins are and how proud I am for sneaking a veggie AND a fruit into them AND making them whole wheat. Yes!
I have serious cabin fever, guys. Like… I don’t know what to do with myself. The snow just keeps coming and coming and working out of my little cramped studio apartment keeps making me crazier and crazier. My boyfriend says I need a babysitter because I can’t sit still… so I have started doing the one thing that I know can constantly keep me busy: I’ve gotten my butt into the kitchen and have been cooking up a storm.
I’ve been having oatmeal every single day for breakfast for the past couple of months and I was craving a change. How nice would it be to wake up to muffins, warmed up with a little butter? Even though my oven is broken (that’s another story…damn NYC apartments), I was determined to make these work.
These muffins are honestly SO good. They’re subtly sweet, moist, chunky, and healthy. Perfect for breakfast, as a side to lunch, an afternoon snack, or a snack before bed. I am planning on eating a couple of them split open, warmed in the oven with peanut butter tomorrow morning for breakfast. They are very versatile little muffins.
I hope you enjoy these as much as I do. I’d love to hear in the comments below… do you have cabin fever right now too? How do you stay entertained when you’re snowed in/rained in?
Whole Wheat Apple & Carrot Muffins
Makes 12 regular sized muffins
- 1 1/3 cup whole wheat flour
- 1 cup oats
- 1 t baking powder
- 1 t baking soda
- 1 T cinnamon
- 1 t allspice
- 1/4 t salt
- 1 t nutmeg
- 1/2 cup coconut oil
- 1 cup greek yogurt (I used nonfat)
- 1/2 cup light brown sugar
- 1 t vanilla
- 1 egg
- 2 apples, chopped
- 3 medium sized carrots, peeled and chopped
1. Preheat oven to 350
2. Mix flour through nutmeg together in a large bowl
3. In a separate bowl, mix the wet ingredients – coconut oil through egg.
4. Add the wet ingredients into the dry ingredients and mix.
5. Using a food processor, chop the carrots and apple. Fold into the mix. (You can also use a cheese grater here instead of processor).
6. Spoon the mix into lined muffin tray. Bake for 15-25 minutes depending on your oven (mine is broken and kept shutting off, so hard to say how long these will take, just keep poking a fork into one of them until the fork comes out dry).