These “Mighty Mind” muffins pack lots of brain-healthy ingredients and nutrients in every bite. Zucchini, carrots, raisins and dates help you reach your veggie and fruit goals for the day. Walnuts and chia seeds deliver much needed omega-3 fatty acids plus boost your fiber intake. The spices – cinnamon, cloves, nutmeg and ginger – not only add flavor but antioxidants that can benefit your brain too.
Make these ahead on a quiet day. Freeze, thaw and warm for those days when you need a quick breakfast on the run.
Recipe adapted from Cleveland Clinic Health Essentials
- 1-½ cups of whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup ground chia seeds
- 2 teaspoons cinnamon
- ½ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¾ cup 1% buttermilk
- 1 egg
- ¼ cup canola oil
- ¼ cup applesauce
- ¼ cup white grape juice concentrate
- 1 packed cup of grated zucchini (1 small)
- 1 packed cup of grated carrot (1 medium)
- ½ cup chopped walnuts
- ¼ cup golden raisins
- ¼ cup chopped dates
- Preheat oven to 375° F. Place paper muffin cups in 10 cups of a 12-cup muffin pan.
- In a medium-size bowl, combine first nine ingredients.
- In a separate bowl, mix buttermilk, egg, canola oil, applesauce and white grape juice.
- Add the wet ingredients to the dry ingredients and combine well.
- Fold in the zucchini, carrot, walnuts, raisins and dates. Save a few walnut pieces to top the muffins.
- Pour the batter into 10 of the cups (2/3 full). (Fill the extra two spaces with water to prevent burning.) Sprinkle on the reserved walnuts.
- Bake for 20 to 25 minutes. Muffins are done when a toothpick inserted into the center of a muffin comes out clean.