Month of May and Glorious Morning Muffins

So probably like many of you I spend my time browsing for recipes that will satisfy me in taste while also being healthy (don't let me fool you though, I also search for recipes that are just amazingly full of fat and sugar and deliciousness!). Now, however, I am at the point of the year when I need to think about getting some exercise and losing a few pounds. The month of May is awful for me...school is winding down to the end and I'm a stress eater! I am pretty sure I gain about 5 lbs. a week in the month of May. The other problem is that I love baked goods! Bread, muffins, pancakes, you name it...I LOVE it and I want to eat it. So what to do? Look for baked goods that are somewhat healthy. My mom makes these muffins that are quite good and have a lot of fruits and veggies in them. I went ahead and tweeked it a little to add more proteins and healthier fats. These muffins are super moist and can be frozen and thawed out well! I usually have 2 for breakfast and pack 2 for lunch or a snack. I hope you love them as much as I do! Enjoy!

Glorious Morning Muffins

2 1/4 cups flour        
1/2 cup white sugar
1/2 brown sugar
3 Tablespoons flax meal
3 Tablespoons chia seeds
1 Tablespoon ground cinnamon       
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt     
1/2 cup coconut oil (melted but cooled)
1/2 cup natural unsweetend applesauce
1 cup finely shredded or grated carrots (2 medium-large)
1 cup zucchini finely shredded or grated
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
1 teaspoon vanilla extract

1. Into large bowl, sift together flour, sugars, flax meal, chia seeds, cinnamon, baking soda & salt.
2. Stir in carrots, zucchini, apple, coconut, raisins, nuts & pineapple. 

3. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. 

4. Pour into bowl with dry ingredients; blend well.

5. Spoon batter into 24 muffin cups that are greased or lined with paper muffin liners. Fill almost to the top. 

6. Bake in a pre-heated 350 degree oven about 35 minutes. 

7. Cool muffins in pan about 10 minutes. then turn out onto wire rack to cool completely. Store in airtight container. Best when allowed to "ripen" for 24 hours.

In case you are curious about the full fat, less healthy version here it is...although I really can't tell much of a difference!

2 1/4 cups flour        
1 1/4 cups sugar
3 tablespoons flax meal (optional)
1 tablespoon ground cinnamon       
3 eggs
2 teaspoons baking soda
1/2 teaspoon salt     
1 cup vegetable oil
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
1 teaspoon vanilla extract