Close friends of ours just bought a house. While I’m very excited for them on this big occasion, I’m almost equally excited for the huge lemon and orange trees in their backyard. The second best thing to having your own fruit trees is having friends who share the fruits of their trees with you! I love eating fresh oranges this time of year since they’re in season and so tasty but baking with them is just as good 0 hello orange breakfast muffins!
We’re all trying to eat a little healthier now to recover from the holidays. I think breakfast can be one of the hardest meals to get right. These healthy breakfast muffins are low in fat since the recipe calls for nonfat greek yogurt in liue of oil. They also have less sugar than most morning breads. I cut the sugar basically in half, letting the natural sweetness of the carrots play a bigger role. And let’s be real here, getting a great dose of Vitamin C before I even finish my coffee is a huge win. Not to mention the numerous vitamins and nutrients from the carrots!
I think they’re tasty on their own. I also love them topped with nonfat greek yogurt or peanut butter for extra protein. And not to worry, I took our friends some of these morsels to thank them. It’s only fair to share the fruits of their generosity!
Healthy Breakfast Muffins
One of the craziest things I’ve realized in my years of baking is that the recipes for muffins, bread, and cakes aren’t much different. In fact, most of them are just baked in a different pan and things for dessert are topped with frosting. So, you want to be extra careful when you pick out a muffin or bread for a breakfast morsel. OR if you’re up for making them at home, you can make a few swaps and have healthy breakfast muffins. The shredded carrot adds the vitamins and gets you veggie before the day gets going. And the yogurt drastically cuts any fat form butter and/or oil while adding protein.
ORANGE + CARROT HEALTHY BREAKFAST MUFFINS
These healthy muffins hold a special place in my heart. The recipe itself is easy, delicious, and healthy, but it was featured by Women's Health not long after it was published. It got a surge in traffic on my website and I got new Instagram followers. I was still a small blogger, making next to nothing (actually) and I"ll never forget the feeling like maybe all my hard work wasn't for naught.
- 1 Cup sugar
- 4 eggs
- 1/2 Cup nonfat greek yogurt
- 3 Tablespoons oil
- 2 teaspoons vanilla
- 1 Tablespoon orange zest
- 1/2 Cup orange juice
- 2 Cups shredded carrots
- 1 Cup All Purpose flour
- 1 Cup whole wheat pastry flour can use AP flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon ginger
- 1/4 teaspoon ground cloves
Preheat oven to 350 degrees.
Grease muffins tins with nonstick spray.
Combine wet ingredients (sugar through carrots) in large bowl.
In a separate bowl, combine dry ingredients. Add flour mixture to wet ingredients.
Fill muffin tins at least 3/4 full.
Bake 20-22 minutes.
Refrigerate within 24 hours.
Make this recipe? I'd love to see how it turned out. Tag me @LMinthekitchen on Instagram and use #LMrecipes, so I can see your creation! xo