Whole-Grain Autumn Muffins
Inspired by back-to-school and the coming of autumn, I came up with a quick, easy and nutritious muffin recipe. Packed with filling protein, fiber, whole grains and vitamins, these muffins are perfect for students and parents who need something healthy and hearty to grab in the morning before heading out the door.
- 1½ cups whole wheat flour
- 1½ cups your favorite whole grain cereal mix (I use Bob’s Red Mill Hot 5 Grain Cereal Mix for its hardy combination of oats, rye, barley, whole wheat and triticale with flax. You can also use rolled oats or self-prepared mix of rolled oats, flax meal and wheat bran.)
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 ripe bananas or frozen bananas, defrosted*
- ¾ cup honey
- 1 cup plain Greek yogurt (2% or whole milk is best, but nonfat works, too)
- ¼ cup olive oil
- 2 large eggs
- 2 cups carrots or zucchini, grated
- ½ cup crushed walnuts (optional)
- ¼ cup raisins (optional)
- 1 tablespoon fresh ginger, grated (optional)
- 4 tablespoons oats or hot cereal mix for topping
- Preheat oven to 400 degrees. Grease 24 regular-sized or 48 mini muffin tins or line with paper liners. Combine dry ingredients. In separate bowl, mash banana with a fork until pureed, then add honey, yogurt, oil and eggs. Add flour to wet mixture, and gently stir until just combined. Leave some lumps in the batter—over mixing will make them tough. Gently fold in carrots and, if using, walnuts, raisins and/or ginger. Spoon batter into muffin tins. Bake large muffins for about 20 to 30 minutes and mini-muffins for 15 to 20 minutes, but check for doneness with a toothpick early—you don’t want to overcook them. Cool in the pan for just 5 minutes and then remove so the muffins don’t get soggy. Store in airtight container or freeze.
- *TIP: If bananas are getting overripe on your counter, peel and freeze in a freezer bag until you are ready to bake with them. When needed, defrost and use as directed.