These muffins will blow you away. They are full of flavor AND nutrition. And – coming from a busy mom – the fact that they can be frozen for a future easy breakfast on-the-go is a HUGE win.
- rich in fiber
- packed with apples, carrots, and coconut
- tender texture AND sweetness come from California Prunes
My favorite part of this recipe is that it features the food that I’m trying to eat – and get my kids to eat – more of, and that is prunes. They are sooooo good for us, and specifically good for gut, heart AND bone health.
And each 4-count serving of prunes contains under 100 calories, 3 grams of fiber (wowza), 20% of recommended daily vitamin K, AND it’s been found that 5-6 prunes a day may help prevent bone loss in post-menopausal women. In my book, that’s stellar.
The amazing thing about prunes is their versatility – they work like a dream in recipes, adding sweetness, depth of flavor, and a chewy, delicious texture. Have I convinced you yet??? I’m sure these will…
And they are delicious in the morning with a cup of coffee…
I blended the prunes to make a thick, syrupy puree, which, along with those carrots, gives a gorgeous color to those muffins –
My kids loooooved these. Even the little 2 year old.
I hope you enjoy! And don’t forget to get those 4 prunes in every day!
1/2 cup Greek yogurt
1/4 cup raw, local honey
1 cup California Prunes
1/2 cup hot water
1 3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt
2 cups baby carrots
1 small apple
1/2 cup shredded coconut
2 tablespoon coconut oil
- Preheat oven to 375 degrees F.
- In a bowl, whisk together wet ingredients – eggs, Greek yogurt, and honey.
- Make a sweet puree by adding hot water to prunes and blending or processing to a puree. If needed, add a splash more of hot water and blend again – until you get a thick syrup consistency. Add prune puree to wet ingredients, mixing well.
- In a separate bowl, stir together dry ingredients – flour, baking powder, baking soda, cinnamon, and sea salt. Set aside.
- Pour wet ingredients into dry, and stir together until combined.
- In a food processor, and carrots and apple. Pulse until mixture is chopped finely (it should be pretty mushy!) Fold carrot mixture into batter. Fold in coconut and coconut oil.
- Scoop batter into a muffin pan coated with nonstick cooking spray, filling almost to the top (you will likely have some leftover batter to make 3 more.) Sprinkle a little more coconut on top of each muffin.
- Bake for 20 minutes, or until a toothpick comes out clean from the center muffin.
- Remove and let cool. Enjoy immediately, or, freeze for future use!