This recipe for a healthy breakfast muffin was the result of a months-long journey for me. It started with a really great muffin in a coffee shop that left me determined to figure out how to make them myself, only to discover how much processed sugar, unhealthy fats, and other nasty stuff goes into most muffins. So it became a trial-and-error process of substituting ingredients to see how much of the bad stuff I could eliminate while still ending up with a very tasty breakfast muffin. I think you’ll like the results.
Don’t get scared off by the long ingredient list. The only part of this recipe that’s real work is grating up the carrot and apple. Other than that, it’s pretty foolproof.
Peace, love, and biscuits,