Yes, I said healthy. Yes, they have fruit and vegetable puree. Yes, they are made with wheat flour. No, they aren’t gross.
They are super moist, flavorful, and perfectly healthy. Oh, and pleasantly sweet. 
Also, did I tell you there was a mashed sweet potato in there? Well, there is and let me tell you, the flavors of sweet potato, brown sugar and cinnamon really pull through nicely.
Now, for the puree. You can really add in whatever you would like to – your favorite fruits and vegetables, either from left-over pulp from freshly juiced produce, or from a pureed, blended, processed, shredded fruit/veggies mixture.
For these muffins, I used 1 cup of cooked mashed sweet potato and 1 cup of left-over pulp from a carrot, orange, ginger juice mixture. I suppose a few other things went into that juice, but I saved the orange-looking pulp for these muffins (I didn’t want to scare anyone away with bright red beet pulp, so I put that aside).
Extra fiber and nutrients really add to the healthy nature of these little guys. And there you have it, the Healthy Breakfast Muffin, full of goodies to start your day off on the right track.
Healthy Breakfast Muffin {with fruit/veggie puree & sweet potatoes}
Print Recipe!
Makes 30-32 mini muffins or 12-16 regular muffins
Instructions:
1 cup granulated sugar
3/4 cup light brown sugar
2 cups fruit or veggie puree (I used I cup puree from carrot, ginger, orange juice, and 1 cup of cooked mashed sweet potato)*
2/3 cup water
4 eggs
1/2 cup canola oil or coconut oil, melted
1 ½ tsp pure vanilla
1 1/2 cups all-purpose flour
2 cups white wheat flour
3/4 tsp baking powder
2 tsp baking soda
½ tsp salt
1 tsp ginger
1 1/2 tsp cinnamon
dash nutmeg
turbinado sugar (sugar in the raw), for garnish
Directions:
Preheat oven to 350 degrees. Grease mini or regular muffin cups and set aside. Mix dry ingredients (flours, baking soda, baking powder, ginger, salt, cinnamon, nutmeg) and set aside. In the bowl of the stand mixer, beat sugars, fruit/veggie puree, water, eggs, oil and vanilla until well blended. Gradually add the dry mixture and mix until combined, scraping the sides of the bowl, as necessary.
Spoon (or with a cookie scoop) batter into each muffin cup and sprinkle a pinch of turbinado sugar over the top of each one. For mini muffins, fill to the top and bake for 15-18 minutes. For regular-sized muffins, fill to about 3/4 full and bake 18-20 minutes. For doneness, insert a toothpick in the center of a muffin and when it comes out clean, they are done.
*If you are using sweet potatoes or hard squashes, you must cook and mash them before adding to muffins. All other puree can be made from raw fruits and vegetables, pureed with juices or by using the pulp left over from fresh juice.
From the Little Yellow Kitchen,
Chrissy
