Updated: May 30
It's strange, but for someone who is self-employed, I struggle to find time to sit down for a "real" breakfast. That doesn't mean I'm not hungry in the mornings or that I don't like breakfast. I LOVE breakfast. I just don't have time for it most mornings. Which is why I'm always looking for breakfast ideas that (1) come together quickly, (2) can be made ahead of time, and/or (3) can be eaten on the run. The following recipe takes a little advance effort, but it is certainly a make-ahead wonder and can DEFINITELY be eaten on the run. I love that it's packed with all kinds of healthy ingredients but still tastes like a treat, and the warming spices in my Catalina Chai spice blend give it that *chef's kiss* touch.
Let's get baking, shall we?
Chai-Spiced Morning Glory Muffins
Makes 12 muffins
2 cups (260 grams) whole wheat flour
1/3 cup (35 grams) ground flax (optional but adds LOTS of fiber)
2 teaspoons baking soda
1 tablespoon Catalina Chai
1/2 teaspoon kosher salt
3 large eggs, room temperature
1/2 cup (100 grams) packed light brown sugar
1/4 cup honey or maple syrup
1/3 cup avocado oil (or melted coconut oil)
1/3 cup unsweetened applesauce
1/3 cup fresh orange juice
Zest of one orange
1 teaspoon vanilla extract
4 large carrots
1 large apple
1/2 cup (64 grams) chopped walnuts
Demerara sugar for sprinkling (optional)
Preheat oven to 425F. Prep your muffin tin with cooking spray or muffin liners.
In a large mixing bowl, whisk together the whole wheat flour, flax, baking soda, Catalina Chai, and salt. In a medium mixing bowl, whisk together the eggs, brown sugar, honey, oil, applesauce, orange juice, orange zest, and vanilla.
Peel the carrots and apple and use the large-holed side of a box grater to shred both. You should end up with about 2 cups of shredded carrots and 1 cup of shredded apple. Mix into the wet ingredients.
Add the wet ingredients to the dry ingredients and gently stir with a spatula until just combined. Fold in the walnuts. Do not overmix or you'll end up with dense muffins. Nobody likes a dense muffin.
Spoon the batter into your prepared muffin tin, filling each cup all the way to the top. Bake 5 minutes at 425F then lower the temperature to 350F. Bake an additional 16-18 minutes, until they spring back when you gently press the tops and a toothpick inserted into the center comes out clean. Allow muffins to cool at least 10 minutes in the pan and then transfer to a wire rack to cool completely.
Make ahead: These muffins freeze wonderfully. Freeze uncovered in a single layer and then transfer (once frozen) to an airtight container.