Its that time of year when it is lovely outside, cool, crisp, enjoyable to spend time puttering around the house.
It is also the time that I love to take the chill off the house in the morning by baking something nutritious and filling for my family.
Everyone loves a simple, solid, and delicious muffiin recipe, right? For our family, having muffins once a week for breakfast, paired with a piece of fruit and some milk or juice, makes for a delicious and satisfying meal around here that holds even the busiest twin off of a snack for a couple hours.
Of course in our house, I am always looking for ways to put good solid foods into my kids that are not full of empty calories, and meet nutritional needs. If you have the same standards, then this recipe will become a mainstay for your home as well.
Coconut Pecan Raisin Breakfast Muffins
3 1/2Â cups soft white wheat flour
1Â tbs baking powder
1 tsp cinnamon powder
1/2 tsp coriander powder
1/2 cup crushed pecan pieces
1/2 cup unsweetened flaked coconut
1/4 cup raisins
*blend dry ingredients well. In separate bowl blend wet and then mix into dry ingredients only until it holds together well.
4 tbs black strap molasses for minerals and flavoring
1 tsp vanilla extract
1/4 cup coconut oil
1 1/4 cups water
Scoop dough out into greased muffin tins, and bake at 350* for 15-18 minutes. They will spring lightly back in the center when touched and be brown around edges when done. Remove from oven and allow to cool for five minutes on a wire rack before moving from pan. Serve with honey butter for a delicious breakfast that provides tons of good stuff for your kids, and keeps them filled for the morning.
Let me know what you think. 😀 We don’tÂ sweeten things like we used to, especially heading into winter months because I don’t want to suppress immune systems for my family. Not to mention all the sugar that is already hidden in so many foods. 😀
But that is a post for another time.
Enjoy the recipe straight from our kitchen to yours. <3
Blessings to you and yours,