Banana-Carrot-Apple Muffins

I’m a officially on a mini stay vacation!  Yeah!  Today was my first day of a 4 day vacation and I’m looking forward to staying home and hanging out with the girls.  Another bonus is my mom is here for a few days too so we all get to have a little girls time together.  We have a full day planned tomorrow and I don’t know who’s more excited me and my mom or the girls.  I’m sure they will be up early as we have plans to take them to the local “money” gym.  That’s what they call it the monkey gym.  I really think those are the best things ever, it wear the kids out and you enjoy watching them have a great time.  What could be better? 

Before I head off to a long weekend with the family I wanted to share these delicious muffins.  I actually made them last night and they were the perfect snack today for the girls and even my mom and I.  You have to understand that my mom is the expert baker and I owe all this cooking and baking to her influence, so when she took a bite and actually said to me….”Heather, these are good!”  So I guess I did something right with these.  The munchkins loved them too so that’s always a good thing in my opinion.  I adapted the recipe from one of my favorite cookbooks Williams-Sonoma Essentials of Baking, but made a couple slight changes….like adding the banana.  I think the banana actually brings a nice sweetness and moisture to the muffins.  Yummy!  I might have to go and have another one now…

Oh!  and one more exciting bit of news that I can’t wait to share with all of you.  I’m excited to be partnering with Smithfield.com for the remaining of year on their new blog.  Throughout the rest of the year I will be talking food, parties, cooking with your kids, and so much more.  Stay tune to some very fun and exciting posts that me and several other amazing bloggers will be doing on Smithfield.com’s blog.  Make sure you stop by tomorrow as I get to introduce Multiply Delicious to all the Smithfield readers. 

Ok, everyone have a fabulous Friday and weekend! 

Banana Carrot Apple Muffins

Print Recipe

1 1/2 cups white whole wheat flour

1/2 cup all-purpose flour

1/2 cup old-fashion rolled oats

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup packed brown sugar (light or dark)

2 eggs

1 1/2 cups buttermilk

1/4 cup (1/2 stick) unsalted butter, melted

1 1/4 cups grated, peeled tart apple (about 1 large)

1 1/4 cups finely grated, peeled carrots (about 2 medium)

1/2 cup ripe banana, mashed

1/2 cup pecans, toasted

Instructions:

Preheat oven to 400 degrees.  Line 2 muffin tins with paper liners.

In a large bowl, whisk together flours, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.  Set aside.

In a large bowl, whisk the eggs until blended.  Stir in the buttermilk and butter.  Pour over the dry ingredients and stir with a rubber spatula just until half moistened, 8-10 strokes.  Add the apples, carrots, banana, and nuts and stir just until evenly distributed.  Do not over-mix.

Spoon the batter into prepared muffin cups, filling each cup about three-fourths full.  Bake until a toothpick inserted into the center of a muffin comes out clean, about 15 – 20 minutes.  Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. 

These are best after sitting overnight. 

Adapted from Williams-Sonoma Essentials of Baking