Recipes · Uncategorized

Breakfast Muffins

Healthy Apple, Pumpkin, Carrot, and Sage Muffins

It’s a couple days after Thanksgiving, you have multiple cans of pumpkin puree and you are itching to use them. So, put that puree to use and whip up a batch (or two) of addicting, low fat, oil and refined sugar free breakfast muffins!

These muffins contain high amounts of fiber from oats, pumpkin, applesauce, and carrots. The muffins also have high-quality protein and probiotic power from the Greek yogurt. The chia and hemp seeds contain omega-3 fatty acids that benefit the immune, digestive system, and cellular respiration. There is turmeric in this recipe—it is flavorless in the dish—but it does add anti-inflammatory properties; which are needed in this season.


These muffins are perfect for bulk cooking and meal planning. The muffins are a delicious and convenient snack; or maybe have a couple with a cup of tea for breakfast—whatever you prefer. If you’re making a single batch, the 6 muffins and 5 cookies lasted me the week for a morning time snack. But when making in bulk, I recommend freezing them; they will retain freshness for up to a month. Since I pack my lunch the night before, I toss a muffin into my lunch bag and it defrosts overnight. Another way you can defrost a muffin is tossing it into the microwave on high for about 20-30 seconds.

I’m not a huge pumpkin fan, but these muffins are absolutely delectable.  They are moist and cakey, and have a wonderful texture from the coarse oats, carrots, and the pepitas on top. The muffins have a lightly sweet and warm taste with a subtle background flavor of sage.

The first picture does show 5 cookies next to the muffins. The cookies are also perfect, but the muffins fill you up more and are the ideal size and texture. If you only make muffins, you will get about 7 or 8 muffins out of the batter. If you go with the cookie route, you will bake about a dozen medium-sized cookies. Happy baking!

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Breakfast muffins

Clean Eating, Oil free, Low fat, Natural sugar

Yield: 8+ muffins depending on muffin tin size



-1¼ cups of oats(quick, gluten free, rolled, or steel cut)

-1 egg

-½ cup greek yogurt

-¼ cup organic pumpkin puree

-¼ cup organic applesauce

-¼ cup grated carrot

-2 Tbsp chocolate chips (I used Enjoy Life mini chips)

-2 Tbsp raw turbinado sugar (I used Sugar in the Raw)

-2 Tbsp honey*

-1 Tbsp chia seeds

-1 Tbsp hemp seeds

-1 tsp baking powder

-½ tsp baking soda

-½ tsp vanilla extract

-½ tsp cinnamon

-¼ tsp allspice

-¼ tsp nutmeg

-¼ tsp sage

-⅛ tsp turmeric powder(optional)

-a pinch of pink himalayan salt

-pumpkin pepitas for garnish(optional)



  1. Preheat oven to 375 degrees, grease muffin tin with desired spray/oil** or line baking sheet with parchment paper.
  2. Put dry ingredients (includes spices and seeds) into blender or food processor, and blend until a “flour” forms.
  3. Place dry ingredients into a medium bowl, then add wet ingredients. Fold the batter until incorporated. Once thoroughly mixed, add carrots and chocolate chips.
  4. Place the batter evenly*** into your muffin tin or onto your cookie sheet
  5. Bake the muffins/cookies for 10-15 minutes, or until brown around the edges



*honey can be substituted for agave nectar

**to grease my muffin tin I used this coconut oil

***to distribute your batter evenly use a small trigger ice cream scoop


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