That's right! They 👏🏻 are 👏🏻EE-👏🏻VVRYY- 👏🏻THAAANG 👏🏻! These LOW cost, Low-Sugar, Gluten-Free, fiber-filled and fabulous muffins will make your mornings EXTRA fantastic (without the guilt + shame of a donut, or the high-prices of that trendy millennial pressed juice you saw on instagram). Gotta love pandemic-friendly pricing for an easy recipe that truly delivers not once - but all through the week!
Food Photography by: dreamfactorymarketinganddesign.com
So you are in a rush to get to class, late to work already, trying to get the kids off to school before first period, freaking out about that 930am meeting, and you just want something quick, easy, nutritious, and filling to shove in your mouth on the way out the door??? I get it. We all have been there. That's why I've created these "Everything! Morning Muffins" to save the day (well at least your morning)! 😉
Chances are you are not going to get up at 5am to bake these before your circus act begins -- so there will be a tad bit of meal prep + planning to have these ready for when you and your family are! But you can count on these babies to keep well throughout your week on the counter as that grab + go breakfast or post lunch sweet snack (that you don't have to feel guilty about).
WHY these are SO LOW COST 💰??
Essentially all of these ingredients are things you most likely have in your pantry already and won't have to spend ANY MONEY or schlep to the local grocery store to make these at all. I have a ruthless tummy, so I keep gluten-free flour on-hand, but if you're not like me you can have that delivered to your door contact-free in two shakes of a lamb's tail with AMAZON PRIME / AMAZON FRESH these days...that's what I do.)
Apples🍏, eggs🥚, instant oats, bananas🍌, sugar, brown sugar, carrots🥕, cinnamon, nutmeg, real or imitation vanilla extract -- I defy you to tell me who doesn't have these super cheap staples in their fridge and cupboard already??
LET US BE REAL :
You KNOW you (yes you!) have some shady looking carrots at the bottom of your crisper in that fridge, or apples that you KNOW have been hanging around WAY longer than they should, or some whole NUTMEG you've been DYING to use since Christmas. And like us all, those bananas on your counter (that you THOUGHT you were gonna eat right away) aren't getting any younger. So this recipe is GREAT for using all those grocery items that were about to go to waste -- but now can be given NEW LIFE as your new delicious daily sustenance every mañana!
2½ cups GLUTEN-FREE "All-purpose flour" or 2 cups regular All-purpose
1½ teaspoons baking powder
½ teaspoon salt
2 tblspns ground cinnamon
2 teaspoons Nutmeg (whole fresh grated)
2 cups diced apples - Approx 3 Granny Smith Apples (red 🍎 works too)
½ cup salted butter, room temperature - for the muffin mixture
½ cup granulated white sugar
½ cup packed dark brown sugar
2 large eggs
2 tblspns vanilla extract (imitation is fine + cheaper)
4 medium over-ripe bananas from freezer (de-thaw in microwave)
1 cup or 4 grated carrots
1 bag of Trader Joe's Instant Apple Cinnamon Oatmeal (or whatever gluten-free kind you prefer that is apple flavored to fortify the apple extravaganza! This can be omitted from the recipe and you won't cry about it.)
FOR THE APPLE SAUTÉE (extra step):
3 tblspns butter melted in a pan
½ teaspoon cinnamon for coating apples
1/4 cup brown sugar sugar
FOR THE OPTIONAL CRUNCHY TOPPING:
2 tblspns white sugar
2 tblspns dark brown sugar
1 teaspoon cinnamon
STEP 1: PRE-HEAT + LUBE THAT MUFFIN TIN!
Preheat oven to 350º F. Spray muffin tins with bakers spray (olive oil spray is what I used but you can use vegetable oil, corn oil, whatever floats your boat and pulls your hair back - it's all good).
STEP 2: GET YOUR GRATE ON + DICE THOSE APPLES!
While the oven is pre-heating, grate those carrots! You also want to use this time to dice the apples (I'm lazy and leave the skin on - but if that is no bueno for you...peel the apples) and de-thaw the bananas in the microwave (20 second nuke should suffice - how retro 80's what that catch phrase just now???)
Note: The bananas (in addition to the carrots and the apples) hold quite a bit of moisture. So this really helps circumvent those "dry as the barren desert muffins" we sometimes face. It also cuts down on the oil and butter and replaces sugar content so you can cut back on the sugar to reduce calories. You can definitely taste the banana in the muffin - but sometimes I honestly forget they are in the muffins so it's not TOO overpowering.
STEP 3: DRY INGREDIENTS
Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. Set aside.
STEP 4: WET INGREDIENTS
Gently fold in dry ingredients mixture. Stir until just combined. Fold in diced apples and grated carrots and turn on the mixture for a few seconds to incorporate all ingredients.
STEP 5: SCOOP! SCOOP-A-DOOP...
Scoop mixture into prepared muffin tins with an ice-cream scoop so every muffin ends up the same size. This is a huge time saver so you don't have to measure since the ice-cream scoop does the measuring for you. The fully filled muffin tin should look like the below pic. 👇👇👇
If the batter drips a smidge on the top of the muffin tin, no biggie. Just remember to swipe up before the muffins go in the oven so you don't have a hot mess on your hands (and have to SCRUB tar-baked black muffin batter off your precious tin).
STEP 6: THE CRUNCHY TOPPING (*OPTIONAL BUT RECOMMENDED)
After your oven has been pre-heated and the batter is in the tin, you are ready for the last step before baking which is totally optional. Mix together the 2 types of sugar and cinnamon in a small bowl and cover the top surface of each uncooked muffin in the tin. No extra butter necessary, but if you want the extra fat and calories - by all means...knock yourself out! When the muffins bake and rise, the heat melts the two sugars together and the topping hardens for a great textured "crunch" in every bite! MMmmm...
Bake until a toothpick or skewer inserted in the middle comes out clean, about 50-55 minutes while checking on the bake every 20 minutes just to make sure things are copasetic in there. It takes a bit longer (for some odd reason) for the gluten free flour (or almond flour / coconut flour) to cook completely through. I haven't figured that one out yet - but I've realized that 50-55 minutes is the perfect length of time after testing this recipe FOREVER. lolz. But honestly, as soon as that top looks golden brown and that skewer or steak knife comes out clean as a whistle, you can pull those babies.
STEP 7: RESTRAIN YOURSELF + REFRAIN FROM DEVOURING
All good things come to those who wait. Patience is a must here. Wait about 15 minutes before removing the muffins from the tin because if you pull them out too early, the muffins will just fall apart because of the gluten-free flour and the heat.
After you've waited - THEN remove from the tin and set on a rack or a cake tier (I opt for the cake tier because it's aesthetically more pleasing for me to see the finished product and pretend my creation is at a shoot for O magazine or Rachel Ray mag or something - lolz).
Your patience will be rewarded with every perfect bite!
Enjoy guys! And by all means please write your comments on the post, LIKE and SHARE if you would be SO KIND!!! TikTok recipe coming soon to @briananthonyofficial - on TikTok! Please follow me here: https://www.tiktok.com/@briananthonyofficial