For quite some time I have been searching for the perfect, healthy, muffin recipe to enjoy for breakfast. I love a bowl of oatmeal for breakfast. BUT, I prefer a delicious muffin that has all the goodness of that oatmeal and is super convenient to have on hand. I’ve tried the crockpot oatmeal and every recipe there is to make it. It’s edible, but only that.There is just nothing to compare to a dense, moist, slightly sweet muffin filled with nutritious ingredients, is portable, and can be frozen. Yes there is a bit of sugar in this recipe; you could cut the amount in half if you like. But there is also shredded carrots, walnuts, blueberries, peaches, and oat bran. Loads of fiber and vitamins in this little package just waiting for you to enjoy with that cup of java, tea or glass of milk. Sounds like a good start to the day to me!
- 2 T vegetable oil
- 2 large eggs
- ½ cup plain yogurt or sour cream
- ½ cup shredded carrots or zucchini
- ½ cup fresh or canned peaches, diced
- If using canned peaches, drain well
- ½ cup dark or light brown sugar
- 1 cup Bob's Red Mill gluten free © oat bran
- 1 cup Gold Medal © unbleached, all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup blueberries, fresh or frozen
- **Twisty Tip** It's OK if the blueberries are still frozen, just stir in GENTLY!
- ½ cup Diamond © walnuts, almonds or pecans, chopped
- Preheat oven to 400 degrees. Line muffin tins with paper liners.
- In a medium bowl, beat eggs. Add oil and yogurt or sour cream and mix well. Stir in shredded carrots and peaches.
- In a large bowl mix brown sugar, oat bran, flour, baking powder, baking soda, and salt. Stir in walnuts.
- Add liquid mixture and mix until ingredients are combined.
- GENTLY stir in blueberries.
- Fill muffin tins ⅔ full.
- Bake for 15 - 17 minutes until golden brown.
If they don’t get eaten immediately, (and they might!),they freeze very well. I was totally inspired to make these muffins by the beautiful South Carolina peaches I purchased at Eastern Market last Saturday!