Wholesome, moist, and delicious, these are wonderful with a glass of milk for breakfast or a quick, satisfying snack—also a great way to sneak some extra veggies and fruit into your kids unawares. 😉 These freeze and reheat beautifully for make-ahead convenience.

Apple, Coconut, Carrot Bran Muffins

Servings: 12–15
Preparation Time: 30 minutes

Ingredients:

• 1 cup whole wheat flour
• 1 cup unprocessed oat bran
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 soy-free eggs
• 6 tablespoons honey
• 2 tablespoons molasses
• 3/4 cup milk
• 1/4 cup coconut oil, melted
• 1 cup finely grated carrots
• 1/2 cup grated or diced baking apples (such as Granny Smith)
• 1/2 cup shredded coconut or coconut flakes
• 1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees.

Sift together dry ingredients. In a separate bowl, beat eggs, then whisk in honey, molasses, milk, and oil in that order. Make a well in dry ingredients, pour liquid into the well, and stir with a fork or whisk just until combined. Add carrots, apples, coconut, and walnuts (if desired).

Pour into greased or paper-lined muffin pans, filling each cup about 3/4 full. Bake 20–25 minutes or until a toothpick inserted in the center comes out clean.

Serve warm with butter and a glass of cold milk—yum!

Recipe and photo submitted by Lydia, Salem, VA,

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Whole Wheat, Toasted Coconut, Banana Muffins

Servings: 22–24 muffins
Preparation Time: 15 minutes

Ingredients:

• 3 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1 tablespoon vanilla extract
• 3/4–1 cup sugar (granulated or whole brown)
• 1 cup melted coconut oil
• 1 tablespoon water
• 3 eggs
• 5 overripe bananas, coarsely mashed
• unsweetened, dried coconut flakes or chips

Directions:

Preheat oven to 325 degrees F.

Whisk the flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a medium bowl. Set aside.

Beat the vanilla, sugar, coconut oil, water, and eggs in a large bowl until well blended. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among 22–24 muffin cups with paper liners. Sprinkle tops generously with dried coconut.

Bake the muffins in preheated oven for around 20–25 minutes. The coconut will be golden brown and a toothpick inserted into the center of a muffin will come out clean.

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Rosemary Muffins

Ingredients:

• 2 1/4 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 2 teaspoons fresh rosemary, chopped
• 3/4 teaspoon salt
• 1/2 cup + 1 tablespoon coconut oil, solid
• 3/4 cup buttermilk
• 1/4 cup melted butter

Directions:

Preheat oven to 400 degrees. Grease muffin tins with extra coconut oil.

In large bowl, combine first 5 ingredients. Cut in solid coconut oil until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Mixture will be dry and crumbly.

Fill greased muffin tins 2/3 full and brush tops with melted butter. Bake for 10–13 minutes or until lightly browned.

Recipe submitted by Kathy, Natchez, MS.

stock photo

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