Everything Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 2/3 upsugar
- 2 tablespoons flour
- 1 teaspoon pure vanilla extract
- 1/3 cup brown sugar packed
- 2 tablespoons cold butter
- crumble topping
- 1 1/2 cups white whole wheat flour (or all-purpose white)
- 1 cup fresh blueberries washed and dried well
- 3 ripe medium bananas mashed (or 2 1/2 large will work too!)
- 1 large carrot grated (use medium holes on the box grater)
- 1/3 cup greek yogurt plain
- 1/2 cup melted butter (or coconut oil or 1/4 cup oil + 1/4 applesauce)
- 2 tablespoons oatmeal flakes (i use the quick)
- 1/2 cup chopped pecans almonds or walnuts
- Carbohydrate 16.6141365416039 g
- Cholesterol 127.461736110559 mg
- Fat 51.350264585975 g
- Fiber 0.847418081705124 g
- Protein 1.30819493046928 g
- Saturated Fat 30.707377694606 g
- Serving Size 1 1 Serving (98g)
- Sodium 338.732534712085 mg
- Sugar 15.7667184598988 g
- Trans Fat 3.52979593067891 g
- Calories 520 calories
Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners.Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl. Toss blueberries in to coat in dry ingredient mixture.In a separate bowl, mix together mashed bananas, carrot, sugar, egg, yogurt, vanilla and melted butter or if you are using a lighter recipe, the oil + applesauce.Add in flour mixture and stir just until combined. (Do not overmix)Divide batter evenly into 12 muffin cups using a full sized ice cream scoop. Batter will be almost to the top of the muffin liners.In a small bowl combine brown sugar, cinnamon, flour and cold butter until mixed. Using your fingers incorporate the oatmeal and nuts. You want a crumbly mixture.Divide topping over muffins.Bake 20 -25 minutes or until a toothpick comes out clean.
