I’m one of those people who forgets to eat.
Or, really, more accurately, I’m too lazy to eat. Actually, as I type out this very post, I’m hungry. But it sounds like entirely too much work to get up from my desk and go find something to eat. So, I say, “Oh, I’m just going to write this post, and then I’ll eat.” Because, procrastination. And then two hours go by and I haven’t eaten and I have a headache and I’m ravenous and I eat two stale Pop Tarts and Slim Jim out of desperation and feel crappy the rest of the day.
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We’ve packed (pun intended!) all our knowledge from years of making school lunches into one digital master guide!
Well, not really, but when you have the opportunity to use a Gilmore Girls quote, you go with it.
The key to me beating this urge to skip eating is to prep food. Having healthy, grab-and-go food in my kitchen is an absolute must for me. Being proactive and well-prepared is the only way I can conquer my well-ingrained laziness. Go figure.
I know food prepping isn’t for everyone, but it is vital to my healthy lifestyle. I carve out a few hours each and every week to prep a few healthy foods for the upcoming workdays. This week, I made a batch of superseed crackers, some white bean dip, date balls, hard-boiled eggs, and a big batch of these whole wheat apple raisin muffins.
“Muffin” is usually code word for “cake you can eat for breakfast without people looking at you weird,” but I promise, these muffins really are more breakfast-food-like and less dessert-like. They are made with 100% whole wheat flour—but they don’t taste like cardboard. They’re lightly sweetened using natural sweeteners like applesauce and maple syrup—but they aren’t so sweet you need a root canal. They are perfect with a mug of tea or a cup of coffee. I like to have mine with a big green smoothie on the side.
These muffins freeze wonderfully, too. In fact, I store these muffins in the freezer, and then when it’s time to nosh on them in the morning, I just heat one up for 20 seconds in the microwave, or let it rest on the counter for about 10 minutes before digging in. If I was really on my food prepping game (and had the extra freezer space), I’d triple or quadruple this recipe and keep a nice muffin stash for easy breakfasts.
Enjoy!
Whole Wheat Apple Raisin Muffins
These whole wheat apple raisin muffins are made with 100% whole grains, and sweetened naturally using applesauce and maple syrup. Perfect for healthy breakfast!
Ingredients
- 1/4 cup coconut oil, melted
- 1/4 cup butter, melted
- 2/3 cup pure maple syrup
- 1 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 1/4 cups whole wheat flour
- 1 cup raisins
- 1 large apple, cored and diced
Instructions
- Preheat oven to 350°. Line the cups of a muffin tin with paper liners, or spray liberally with cooking spray. Set aside.
- In a large mixing bowl, whisk together the coconut oil, butter, maple syrup, applesauce, and eggs. Set aside.
- In a second large mixing bowl, sift together the baking soda, baking powder, salt, cinnamon, and flour. Add the dry ingredients to the wet, stirring until just combined—do not overmix. Fold in the raisins and apples.
- Let batter rest for 5-10 minutes, then fill prepared muffin tin cups 2/3 full. Bake in preheated oven for 15-17 minutes, or until a toothpick inserted in the middle of a muffin comes out clean, and the tops are golden brown.
Notes
These muffins freeze wonderfully. Just let them cool completely, then store them in a gallon-size zip-top bag. To defrost, just let them sit on the counter for 10 minutes, or wrap in a paper towel and microwave for 20-30 seconds.
Nutrition Information:
Yield: 12 Serving Size: 1 large muffinAmount Per Serving: Calories: 267Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 41mgSodium: 260mgCarbohydrates: 44gFiber: 4gSugar: 23gProtein: 5g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
