Healthy(ish) Muffins Part 1: Pumpkin Granola

Recipe modified from original at theclevercarrot.com.

I'm nearly 39 weeks pregnant and could be having a baby any day now. I've heard from a couple of different people to make sure to have snacks on hand because breastfeeding can make you terribly hungry and you may need to eat while baby is eating. So, I've been trying some new muffin recipes and freezing them so that I have a good stock of snacks ready for when I need them. The next three posts will be healthyish muffin posts! I say healthy"ish" because most recipes still use some white flour and some form of sugar. I've been trying my best to find recipes that are somewhat healthy, yet still tasty. Pumpkin is always a good place to start and is a sure way to make for moist muffins. This recipe is great and not too sweet.

What you'll need

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp baking soda

1 tsp baking powder

pinch of salt

1 cup pumpkin puree

3/4 cup sugar

2 eggs 

1 1/2 tsp vanilla

1/3 cup coconut oil, melted and cooled

1 cup granola

How to

1.  Preheat oven to 350°F. Line a muffin tin with 12 paper liners.

2.  In a large bowl, sift together the flours, spices, baking soda, baking powder and the salt so they are evenly incorporated. 

3.  In another bowl, whisk together the pumpkin, sugar, eggs, vanilla and oil. Combine the dry and wet ingredients, and stir until just combined; do not over mix.

4.  Spoon the batter evenly into the 12 muffin cups (about 2/3's full). Sprinkle 1 tsp of granola over each muffin.

5.  Bake for about 25-30 minutes or when a toothpick inserted comes out clean. Transfer to a wire rack to cool before serving.