Carrot Apple Ginger Muffins

There seems to be something sub par about a weekday breakfast: something lazily poured into a bowl, quickly grabbed between coats of mascara and searching for keys, something cold.

A weekend breakfast easily out plays its weekday counterpart.

It slips into your morning and wakes you for the day with warm pancakes topped with fruit and drizzles of syrup or fluffy omelettes stuffed with veggies and spices, accompanied by endless cups of coffee enjoyed over conversation with friends, or better yet, in pajamas and bed.

Although I've always been quite a granola gal, lately I've been trying to give my weekday breakfasts a lesson from the weekend.

I'm a firm believe that breakfast should be delicious, easy, and healthy, but above all I believe it should exist, which is probably the worst part about weekday breakfast: it's SO easy to skip.

This batch of breakfast worthy muffins however is something you won't forget.  It's loaded with grated apple, carrot, whole wheat flour and a little spice to give your mornings a warm, filling feeling, but it's reduced in sugar content so you won't crash 2 hours later.

If you're a religious breakfast eater toss one in the microwave for a few seconds to enjoy as you run from room to room getting ready; if you're more the person who always forgets, toss the batch into ziploc bags at the beginning of the week so you can toss one or two into your bag for a mid-morning snack!

Carrot Apple Ginger Muffins

Ingredients

Dry Ingredients

• 2 c whole wheat flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t cinnamon, clove, tumeric
• 2 T chia seeds (optional)

Wet Ingredients

• 1 large sweet apple, grated
• 1 large carrot, grated
• 2 inches of ginger, grated
• 1/2 c packed brown sugar
• 1 c greek yogurt
• 1/3 c oil
• 1/3 c water
• 1 large egg

Combine

1. Pre-heat your oven to 350 degrees and grease a muffin tin or line it with paper.
2. In a large mixing bowl, whisk the dry ingredients together.
3. In separate mixing bowl, beat the egg then whisk in the brown sugar, greek yogurt, oil, and water.
4. Mix in the apple, carrot, and ginger then fold the wet ingredients into the dry until just mixed.
5. Scoop into the muffin tin and bake for 15-20 minutes.
6. Carefully transfer the muffins to a cooling rack and let cool for a few minutes before enjoying!
7. Note: these are best stored in the fridge due to their moisture content but will last on the counter for up to 5 days.