Rise and Shine Muffins
Start your day with Rise and Shine Muffins! Wholesome, naturally sweetened, and meal-prep friendly for a quick, nutritious breakfast.
Servings 12
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Equipment
- 1 muffin tin
Ingredients
- 1 cup all-purpose flour or whole wheat flour
- ½ cup rolled oats
- 1/4 cup ground flax
- 2 teaspoons baking powder
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup hemp seeds
- 2 eggs
- 1 medium ripe banana mashed
- 2 teaspoons vanilla extract
- 1/4 cup canola oil
- ½ cup maple syrup
- 1 cup shredded carrot
- 1 apple cut into cubes
- ½ cup walnuts
- ½ cup raisins
Instructions
- Preheat the oven to 350°F and line a muffin tin with baking cups or lightly grease with oil.
- Mix wet ingredients: In a large bowl, whisk together the eggs (2), mashed banana (1), vanilla extract (2 tsp), oil (1/4 cup), maple syrup (1/2 cup), grated carrot (1 cup), and chopped apple (1) until well combined.
- Combine dry ingredients: In a medium bowl, combine the flour (1 cup), oats (1/2 cup), ground flax (1/4 cup), baking powder (2 tsp), cinnamon (2 tsp), ginger (1/2 tsp), salt (1/2 tsp), hemp seeds (1/3 cup), raisins (1/2 cup), and walnuts (1/2 cup). Whisk until combined.
- Mix together: Gradually add the dry ingredients to the wet mixture, stirring until just combined (be careful not to overmix).
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & enjoy: Let the muffins cool for 5 minutes before removing from the pan. Enjoy warm or store for later!
Notes
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- Make it vegan – Swap eggs for flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg).
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- Gluten-free option – Use gluten-free flour and certified gluten-free oats.
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- Nut-free version – Omit walnuts and replace with sunflower or pumpkin seeds.
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- Different sweeteners – Substitute maple syrup with honey or date syrup.
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