Name: Fig & Walnut Breakfast Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 1/3 cup canned crushed pineapple; 1 small Granny Smith apple - peeled and shredded; 1/2 cup walnuts - toasted; 3/4 cup all-purpose flour; 1/4 cup Lankato Monk Fruit (sugar substitute); 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 Tsp. chia seeds; 1 Tsp. hemp seeds; 3 tablespoons Land 'O Lakes canola butter; melted and cooled; 1 large egg - room temperature; 1/4 teaspoon vanilla extract; 1/3 cup shredded carrot (1 carrot or purchased already shredded); 1/3 cup Dried Figs - cut into 1/4-inch pieces

YIELDS:

6 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 25 mins

TOTAL TIME:

0 hours 35 mins

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ingredients

1/3 cup canned crushed pineapple

1 small Granny Smith apple, peeled and shredded

1/2 cup walnuts, toasted

3/4 cup all-purpose flour

1/4 cup Lankato Monk Fruit (sugar substitute)

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 Tsp. chia seeds

1 Tsp. hemp seeds

3 tablespoons Land ‘O Lakes canola butter, melted and cooled

1 large egg, room temperature

1/4 teaspoon vanilla extract

1/3 cup shredded carrot (1 carrot or purchased already shredded)

1/3 cup Dried Figs, cut into 1/4-inch pieces

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 350F degrees. Spray 6 cups of a muffin tin with cooking spray. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry, reserving juice; juice should measure about 1/3 cup. Bring juice to boil in a small pot over medium-high heat and cook until reduced to 2 tablespoons, 3 to 5 minutes; let cool slightly.

2. Mix flour, Lankato sweetener, baking soda, baking powder, cinnamon, and salt in a medium bowl. Add the nuts, chia seeds and hemp seeds.

3. In separate bowl, whisk cooled juice, melted butter, egg, and vanilla together until smooth. Gently fold juice mixture into flour mixture with rubber spatula until just combined, and then fold in drained pineapple-apple mixture, carrots, and figs.

4. Divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 22 to 25 minutes, rotating muffin tin halfway through baking.

5. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and enjoy!

NOTE: It might be that a lot of my clients are bed and breakfasts or that I have been playing with figs a lot lately, but I went in search of the perfect healthy, breakfast muffin. I was inspired by a recipe I found on a Fig Growers website. It originally had shredded coconut in it (I’m not a fan) and it ground up the walnuts. I really like the crunch of nuts in my muffins, so I didn’t do that. While I added double the nuts originally called for, I went on to lighten up the recipe a lot more by using Lankato Monk fruit as the sweetener and Land ‘O Lakes butter. I also cut back on the portion size a bit. This recipe was supposed to make four muffins but I made 6. I kicked up the “goodness” factor and added chia and hemp seeds for those omega 3s. At the end of the day, those easy and simple swaps really have helped me stay on track with food consumption. As you can tell, I have some products that I use all the time. I found them years ago and use them all the time. I can’t tell the difference most of the time (and if I can, I use full butter or “real” sugar) It’s all about balance for me and the ‘ole 80/20 rule of eating as healthy as possible 80% of the time. While I’ll have this for breakfast, it is also a great snack and has a decent dose of protein from the egg, nuts, chia and hemp seeds. They freeze well. I wrap them in saran wrap and then put them in individual baggies in the freeze. Who says healthy can’t be delicious. These are good!!!