Home » Mommyhood » Healthy But Not, Apple Blueberry Muffins

Healthy But Not, Apple Blueberry Muffins

So yummy!!

I mean, lets face it.. there is really no healthy muffin that tastes really good, at least not without giving it a taste handicap because it is healthy for you, right?!  So this is my version of a healthy muffin but really its not that healthy.. however they are amazingly good, and you can kindof feel a little guilt free since they have carrots, apples and blueberries in them, and a little less sugar than your typical muffin.  These are great for an on the go breakfast or snack that will keep you going for awhile and my favorite is to enjoy it with a cup of coffee.  But I also love these as a great gift to bring to new mommies.. we all know how hungry new mommies get while taking care of and feeding their newborns, and these are the perfect snack to keep her going and to conquer that sweet tooth as well.. especially after that middle of the night baby feeding when you are starving but have no energy what so ever to pull something together.  Try it.. and you tell me if its too good to be healthy or not?!

Ingredients

2 cups carrots (about 2-3 large carrots)

1 1/2 cups apples (about 3-4 apples)

1 cup white flour

1/2 cup whole wheat flour

1 cup oats

3/4 cup packed brown sugar

1/2 cup raw sugar (regular white sugar is fine if you don’t have raw)

1 TBSP baking powder

2 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

2 eggs

1/2 cup melted coconut oil

1 1/2 cups blueberries (I use organic wild blueberries for their small size yet great flavor. And I used frozen this round but have also used fresh and even dried for this recipe and they all work great.) Tips below for using frozen.

 

Streusel Topping:

1/2 cup brown sugar

1/2 cup flour

1/2 cup pecans

1 tsp cinnamon

2-3 TBSP cold butter cubed

 

Directions 

  • Grate carrots and apples
  • Add brown sugar and raw/white sugar and mix together
  • Add eggs and melted coconut oil and mix to combine (if you do not have coconut oil on hand, you can use melted butter or canola oil, however, if coconut is not a staple in your kitchen you should make it one:)
  • In a separate bowl combine white and wheat flour, oats, baking powder, baking soda, salt, and cinnamon.  Wisk to ensure well incorporated
  • Now add flour mixture to wet batter and mix well

Couple of tips for adding the blueberries:

I used frozen this time since that’s what I had on hand, but if you just add frozen blueberries directly to the batter you will, firstly, end up with your batter turning purple, and secondly, they will add too much moisture to your muffins making them mushy wherever the blueberries are. So here’s a couple of tips..

  1. Measure the blueberries into a colander and rinse them gently
  2. Spread them between a couple layers of paper towels and then press gently to absorb some of the moisture out of the blueberries
  3. Remove paper towels and transfer blueberries into a small bowl
  4. Add about 2 TBSP of flour and toss gently to coat blueberries (you should do this step for fresh blueberries as well just because it somehow helps them to distribute evenly in the batter during the cooking process)

 

  • Add blueberries and fold them gently into your batter
  • Drop heaping ice cream scoopfuls into cute muffin cups.. another tip here: line your cute muffin cups with white or neutral muffin cups inside to help keep the muffins from discoloring the cute and probably more expensive cups while baking.
  • This recipe should make a dozen large, overflowing muffins, or you can use less batter in each muffin to make about 18 smaller muffins
  • Now mix all the struesal ingredients into a bowl and mush the cold cubed butter into the dry ingredients with your fingers until it becomes chunky crumbles
  • Heap this mixture onto each muffin
  • Put in the oven at 350 degrees and bake for about 20-25 minutes.
  • Remove from muffin tin shortly after coming out of oven and place on cooling rack, this keeps it from steaming the bottoms and making them soggy

Now if your taking these to your friend that is a new mommy, first of all make sure you make a double batch cause you’re going to want to eat a couple after you bake them and then your going to wish you could have one for breakfast the next day and so on.

I like to put a cute thin receiving blanket, color coordinating with the sex of the baby, in a basket.  Place the muffins in the basket and wrap them up in the blanket.  Ensure muffins are cool before doing this so you don’t end up steaming them and taking the yummy crunch out of your streusel topping.  If you want to take an extra step, you can also wrap each muffin individually in saran wrap before placing in the basket.  Tie a cute bow to the handle (please excuse my not so cute bow because I could not get to my still packed craft stuff to get my cute ribbons out.. well let me just be honest.. I was just a little too lazy to go digging and searching).  And you have an amazing gift that will make any new mommy super happy!  Enjoy!!

 

3 thoughts on “Healthy But Not, Apple Blueberry Muffins

    • Adding variations to these muffins is one of my favorite things to do.. I add whatever I have on hand. I think for best result with the pistachios I would add them into the crumble and then sprinkle some slivers on top. They may do good in the actual batter, but if you do them that way I would toast them slightly before adding. Let me know how they come out!!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s