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–+ servings

Healthy "Kitchen Sink" Muffins

Hollie Schultz
Healthy "Kitchen Sink" Muffins recipe
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Breakfast
Servings 12 muffins
Calories 213 kcal

Ingredients
  

  • 1/2 cup fig dates
  • 3 bananas
  • 10 baby carrots
  • 1/2 cup coconut oil melted
  • 1/2 cup greek yogurt
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp sea salt

Instructions
 

  • In a high-powdered blender (like a Vitamix) blend dates, bananas, carrots, and coconut oil. Layer them in that order for the most effective blending.
  • Add in yogurt, eggs, and vanilla. Blend well and then add the dry ingredients. Use a blender tamper to push the dry ingredients down so they’re fully incorporated into the batter.
  • Spoon into 12 regular size muffin liners and bake for 25 minutes.

Nutrition

Calories: 213kcalCarbohydrates: 27gProtein: 5gFat: 10gSaturated Fat: 8gTrans Fat: 1gCholesterol: 28mgSodium: 224mgPotassium: 239mgFiber: 3gSugar: 7gVitamin A: 1210IUVitamin C: 3mgCalcium: 95mgIron: 1mg
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