Everything Muffins
Serves: 12
  • 1½ cups white whole wheat flour (or all-purpose white)
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh blueberries, washed and dried well
  • 3 ripe medium bananas, mashed (or 2 ½ large will work too!)
  • 1 large carrot, grated (use medium holes on the box grater)
  • ⅔ cup sugar
  • 1 egg
  • ⅓ cup Greek Yogurt, plain
  • 1 teaspoon pure vanilla extract
  • ½ cup melted butter, (or coconut oil or ¼ cup oil + ¼ applesauce)
  • Crumble Topping
  • ⅓ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • 2 tablespoons flour
  • 2 tablespoons cold butter
  • 2 tablespoons oatmeal flakes (I use the quick)
  • ½ cup chopped pecans, almonds or walnuts
  1. Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners.
  2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Toss blueberries in to coat in dry ingredient mixture.
  3. In a separate bowl, mix together mashed bananas, carrot, sugar, egg, yogurt, vanilla and melted butter or if you are using a lighter recipe, the oil + applesauce.
  4. Add in flour mixture and stir just until combined. (Do not overmix)
  5. Divide batter evenly into 12 muffin cups using a full sized ice cream scoop. Batter will be almost to the top of the muffin liners.
  6. In a small bowl combine brown sugar, cinnamon, flour and cold butter until mixed. Using your fingers incorporate the oatmeal and nuts. You want a crumbly mixture.
  7. Divide topping over muffins.
  8. Bake 20 -25 minutes or until a toothpick comes out clean.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2017/01/24/everything-muffins/