This delicious muffin is a nutrient packed way to start your day. Made with walnuts and whole-wheat flour, they are a great way to help lower cholesterol and get a nutrient boost first thing in the morning. The omega 3’s in the walnuts and beta-carotene in the carrots both help support brain function and prevent mental health issues. Try these muffins with or without the raspberry jam and you are sure to have a great day.
- 3/4-cup walnuts
- 3/4-cup all purpose unbleached flour
- 3/4-cup whole-wheat flour
- 2-tablespoons light brown sugar
- 1-tablespoon baking powder
- 2 1/2-teaspoon baking soda
- 1/4-teaspoon salt
- 1 1/2-rolled oats
- 3-medium carrots, grated
- 1-small, ripe banana, mashed or pureed
- 1/2-cup canola oil
- 1/2-cup molasses
- 1/2-cup buttermilk
- 1/2-cup raspberry preserves
- Preheat oven to 350 degrees Fahrenheit.
- Brush the inside of a muffin tin with canola oil.
- Place walnuts on a rimmed baking sheet and toast for 15 to 20 minutes, or until golden brown and fragrant.
- Chop nuts medium-fine and set aside.
- Increase oven temperature to 375 degrees.
- Sift flours, brown sugar, baking powder, baking soda, and salt into a medium bowl.
- Add oats, chopped walnuts, and grated carrots.
- Toss with your hands until ingredients are combined.
- In a separate bowl, combine banana, eggs, canola oil, molasses, and buttermilk.
- Mix fully with a whisk.
- Add mixture to the dry ingredients and stir until just blended being careful not to over mix.
- Scoop batter into oiled muffin tins, filling them to the top.
- Bake on center rack of oven for about 25 minutes, or until tops are deep brown.
- Let cool for 10 minutes, then dent each muffin with a spoon and top with a dollop of raspberry preserves.
- Carefully remove each muffin from the pan and serve.
Recipe adapted from Macrina Bakery and Café Cookbook
Makes 6 to 8 Muffins