Orange and Blue Muffins

My love affair with muffins is well known. They're perfect snacks, breakfasts, and meal accompaniments. They're sweet enough to feel like I'm getting a dessert treat but I also make them healthy enough to eat every day.

Quick dessert idea: warm the muffins and split each one into four sections. Place in a bowl and drop a couple tablespoons of yogurt yogurt, ice cream, whipped cream or pudding. Top with grated carrots, drizzled honey and fresh blueberries.

To make these muffins vegan, simply substitute your favor vegan egg replacement (perhaps applesauce?) and a non-dairy yogurt, such as coconut, rice or soy.
 

Orange and Blue Muffins

• 1 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup crushed hazelnuts
• 1 cup mashed bananas
• 2 eggs
• 1 cup coconut milk 
• 1 cup shredded carrots
• 1 cup fresh or frozen blueberries
• 1/2 teaspoon vanilla extract
• 2 tablespoons raw honey
• 1/4 cup plain, vanilla, or honey yogurt

 Preheat the oven to 450°. Line a muffin tin with muffin liners (I personally enjoy If You Care Unbleached Baking Cups), or spray with non-hydrogenated baking spray. 


In a large bowl, mix together the flour, wheat germs, baking soda, baking powder, and hazelnuts. In a separate bowl, thoroughly mix the bananas, eggs, milk, carrots, blueberries, vanilla, honey and yogurt. Slowly mix the dry ingredients into the wet, taking care not to over mix the batter.

Use two spoons to drop the batter evenly into the tins. Bake in the oven until the tops are golden brown and the centers feel springy to the touch: about 20-25 minutes.