Whole Foods Breakfast Muffins

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The issue every time a visit is made to Whole Foods:

  • do we choose the Kitchen Sink muffin: loaded with fruit, coconut, everything amazing? Or…
  • do we choose the Power muffin: strictly for the chunks of dark chocolate?

Better yet, combine the best of each into one muffin.

Found: Whole Foods

Makes 12-16 muffins

Don’t feel limited by the ingredients below. They’re split into must haves (or the muffin recipe’s base) and the add-ins (pick whatever is in your pantry or tickles your fancy; these can also be optional ingredients).

Ingredients (must haves):

  • 1 1/3 cup whole wheat flour
  • 1/4 cup + 2 tbsp. white sugar
  • 1/4 cup packed brown sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 2 eggs
  • 2/3 cup low-fat plain yogurt (I prefer Greek) *
  • 1 tsp. vanilla
  • 1 apple, chopped into 1/2″ pieces
  • 1/2 cup grated carrot

*Note: the original recipe calls for canola oil. You can go either all oil or half oil, half yogurt. If you use Greek yogurt, the mixture tends to be on the dry side, but the outcome is still delicious.

Ingredients (add-ins) :

  • 1/2 cup dried fruit: raisins, blueberries, cranberries, currants, etc.
  • 1/2 cup chopped nuts/seeds: walnuts, hazelnuts, almonds, pumpkin seeds, etc. (just not peanuts)
  • 1/4 cup unsweetened coconut flakes (+ additional for topping the muffins)
  • 1/2 cup dark chocolate chunks/pieces

How to:

  1. Preheat the oven to 350F. Get out 1-2 non-stick muffin pans.
  2. In a large bowl, mix together flour, sugars, baking soda, and cinnamon.
  3. In a smaller bowl, whip eggs with yogurt. Mix in vanilla, apple, carrot, and any other additional (add-in) ingredients.
  4. Pour the smaller, wet ingredients bowl into the large bowl. Mix well.
  5. Now for the baking: scoop 2 rounded tablespoons of batter initially into each muffin tin. It really depends on the size of the apple, how many additional ingredients, and even the packing of the 1/2 cup of grated carrot. Use remaining batter to evenly distribute amongst all muffin tins.
  6. Bake in the preheated oven for ~10 minutes. Checking the top centre of the muffin, the area should be brown and soft. If it looks wet and like a puddle then they need to bake for longer. I usually increase baking time in intervals of 3 minutes after the initial 10 minutes of uninterrupted baking.
  • If baking 16 muffins, baking time tends to be 18 minutes.
  • If baking 12 muffins, baking time tends to be 12 minutes

Make it a meal:

  • Pair with an apple and a low-fat yogurt to create a quick breakfast
  • Buy a non-fat latte and banana at the coffee shop rather than indulging in a cake-like muffin



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