Back to school week seems to get busier every year. If you can prepare and make a few meals in advance it always helps. Our Back to School Breakfast Muffins include fruit and vegetables so you know you're feeding your family a balanced meal. Grab a few for the commute to school and the kids will be pleasantly surprised by the hearty breakfast.

breakfast muffin coolingIngredients

1½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon fine sea salt
1¾ cups milk or nondairy milk
⅓ cup Aunt Patty’sⓇ Date Sugar
¼ cup Aunt Patty’sⓇ Virgin Coconut Oil, melted
1 egg
1 medium tart apple, cored and grated (about 1 cup)
1 large carrot, grated (about 1 cup)
½ cup golden raisins



  1. Preheat oven to 375℉. Spray 2 standard 12-cup muffin tins with cooking spray or line with paper muffin liners.
  2. In a medium bowl whisk flour, whole wheat flour, baking powder, cinnamon, ginger, and salt. In a large bowl whisk milk, sugar, oil, and egg. Stir in apple, carrot, and raisins, then dry ingredients and mix until combined.
  3. Divide batter between 15 muffin cups (or bake in 2 batches if you only have 1 muffin tin) and bake until browned and set, 20-25 minutes. Let cool in pan for 5 minutes, then transfer to a rack to cool completely.