Breakfast Muffins filled with Apples, Carrots

Happy Sunday! I always try to think of weekday breakfast ideas for on-the-go, other than grabbing a banana or quickly eating a bowl of cereal (something a little more satisfying and adventurous) and I wound up with a simple muffin filled with apples and carrots and flavored with maple syrup.  Other than peeling the carrots and the apple, I gently put both through a food processor.  The rest of the ingredients were simple and you can make these in about an hour all together.  Sounds like a good way to end the weekend/begin the week!

Ingredients:

6 Tbsp butter, melted

2 cups of flour (all purpose)

1 apple (medium size)

1 carrot (medium size)

1/3 cup maple syrup

1/3 cup sugar

1 tsp vanilla

Directions:

Preheat the oven to 350 degrees.  Prepare the apples and carrots by peeling each, cutting into smaller pieces and adding to the food processor.  Blend in the food processor until the pieces of apples and carrots are small.  Most of it will cook down in the muffin but if you don't want any large pieces, be aware.  Add the melted butter, sugar, vanilla, maple syrup to a bowl and mix together.  Add in the flour and mix until the flour is fully combined.  Finally, add the chopped apples and carrots and stir.  Once the ingredients are combined, add to a greased small (mini) 12 muffin pan or if you use a large size muffin pan, the mix will only make about 6 large muffins.  Bake for about 30 minutes or until the muffins turn a warm brown tone.  Also stick a cake tester into each muffin to ensure that no wet batter is found inside the muffins.  Allow the muffins to cool and serve immediately. You can also store them in a container or put them in plastic wrap for up to 5 days (but I guarantee they won't last that long).