Monday, April 16, 2012

Healthy Morning Side Muffins

Image credit NASA 


I love the morning when the sun is just coming over the mountains. I love seeing how the sun sheds light on to the mountains. I love the sunshine it warms my soul. The sunrise brings a fresh start to a new day. Look to the sun for light. :)  I love light. This world is a beautiful place. :)  
I love the weekends It is so nice to have my husband home and regroup as a family. This weekend we left the projects behind, and enjoyed a "field trip" as my husband called it. We were gone for the day and evening enjoying time together. We went and visited a college campus for my daughter, and a new shopping center. Then another daughter was in a pageant and we enjoyed watching  her stretch to new limits. My children teach me by the things they do.  It was a fun day to be together. The cool thing is when your gone all day, and leave a clean house, the house stays clean. It is nice to have a day off every once in a  while. We all need it.

These were yummy muffins, As have said before I think muffins are even better the next day. I think all the flavors are enhanced. I look for muffins not to be sweet like a cookie. If you are looking for sweeter you can increase the sweetener. These are a great way to start your morning. :)


Ingredients:
3 C whole Grain flour (I used mixture spelt, kamut, and buckwheat)
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
6 T coconut oil 
3/4 C coconut sugar or other sweetener
2 eggs
1 tsp vanilla
1 C rice milk
1 ripe banana mashed
1 C grated carrots
1 to 1 1/2 C pineapple tidbits (drained)

Directions:
1. Measure and pour into a bowl all the dry ingredients. Stir together with a wire whisk and set aside.

2. In a mixing bowl beat the softened coconut oil and then beat in the sugar till creamy. Beat for a couple minutes. Beat in the eggs one at a time and then the vanilla. 

3. Then beat in the milk and  bananas.  Stir in the dry in ingredients. 

4. Stir in the carrots and pineapples.

5. Pour into greased muffin pans. Bake 375 for 12-to 25 min. depending on the size of your muffins. 

6. Remove from the pan while still warm. Store extras in airtight container.     

        

1 comment:

  1. What college? What pageant and which daughter?

    ReplyDelete