Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!
- 1/3 cup wheat germ (or ground flax would work) (Why eat flaxseed?)
- 1/3 cup ground flaxseeds (or wheat germ would work)
- 2/3 cup whole wheat flour
- 2/3 cup unbleached all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1/2 cup brown sugar
- 1/2 cup melted coconut oil
- 1 1/2 cup berry and sweet potato puree (see recipe below)
- 1 1/2 cup organic/natural peanut butter
- 8 heaping teaspoons organic jam (I used blueberry)
Berry and Sweet Potato Puree Recipe:
- Combine these ingredients in a blender until smooth: 1 banana (I used a frozen one that was getting overripe), 1/4 cup carrot juice (or milk would work), 1-1 1/2 cups frozen or fresh berries (I used organic strawberries and blueberries), 1/2 cup organic sweet potato puree (I used the canned puree, but you could cook a sweet potato and use the flesh)
- Preheat oven to 350 degrees and spray a muffin tin well with cooking spray (or use muffin liners).
- In a mixing bowl, whisk together wheat germ, flax, and both flours, baking powder, baking soda, and salt; set aside.
- In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Berry/Sweet Potato Puree, peanut butter, and jam.
- Fold the dry ingredients into the wet until flour is just moistened (don’t over-mix or the muffins will be dense).
- Scoop batter evenly into muffins tins.
- Bake for about 23-27 minutes, until the tops are golden brown.
Freezer Meal Instructions:
Bake muffins as directed. Once cool, place muffins in freezer safe bag or container. Store for up to three months.
Thaw muffins overnight in refrigerator or warm briefly in microwave.