The Ultimate All Inclusive Breakfast Muffin


 This muffin has got everything that a healthy breakfast calls for: wholesome flours, vegetables, fruit, dried fruit, nuts, seeds, yogurt and some honey. It can't get much better than that. They are extremely moist and intense in flavor. Honestly, to me the ultimate Number One of all muffins ever.

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THE ULTIMATE ALL INCLUSIVE BREAKFAST MUFFIN

(Print Recipe)

1 egg
4 tablespoons agave syrup or maple syrup
4 tablespoons olive oil
1 teaspoon vanilla extract
1/4 cup yogurt

1 carrot, grated
1 medium apple, grated
1/4 cup raisins

1/4 cup quick cooking oats
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Topping
1 tablespoon butter
1 tablespoon whole wheat flour
1 tablespoon palm sugar
2 tablespoons rolled oats
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon honey
1 teaspoon water

Yields 6
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Preheat the oven to 175C/375F. Line or grease muffins tins.

Whisk together all wet ingredients. Set aside,
In a medium bowl, sift together  oats, flour, baking soda, ginger, nutmeg, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined. Stir in the carrots, apples, and raisins.

Topping
In another mixing bowl, combine sugar, flour and butter. Rub the butter into the flour and sugar mixture until you get a crumbly texture. Add nuts and seeds. Then add water, oil and honey. 

Fill the muffin batter in the muffin tray cups. Top each one with a generous amount of the topping mixture. Bake for 20-25 minutes. Let cool completely on a rack.

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