Breakfast Muffin, the result

A week a so ago I began a quest to find a true breakfast muffin. One more virtuous than an early morning run, but with enough energy and good things to get your morning off to a good start.
Something that start life looking a bit like this:

Ultra virtuous muffin mix

I wanted to develop the idea from the banana streusel muffins into a non banana muffin, but I could just do a straight ingredient swap as I figured that the bananas were pretty responsible for holding everything together in the original. Most of the so called breakfast muffin recipes I found online were quite high in sugar and fat, not really what I look for in a breakfast. The more I looked the more confused I got as there didn't appear to be a set ratio for wet to dry to fillings.

Eventually I narrowed the search down to these recipes:
http://www.sanitarium.com.au/recipes/mini-muesli-muffins  (I like the idea of including muesli but the oil and sugar content kind of put me off, plus I was out of pecans)
http://www.singlefare.com/recipes/muesli-muffins/ (Seemed like a more cakey recipe with the inclusion of yoghurt, and no added fruit or veg)
http://cookwithkids.wordpress.com/2012/04/24/carrot-and-muesli-muffins/ (promising but used the banana I was trying to avoid)
http://evecookingnbaking.blogspot.co.uk/2009/04/muesli-muffins.html (no added veg but lots of tasty muesli filling, more egg than others but I liked the idea of honey instead of sugar)
http://themoveablefeasts.wordpress.com/category/breakfast/ (The winner - subject to a couple of modifications picked up from the other recipes)

Below I have posted my modified version of the recipe, the original can be found on the website linked above. I switched the butter for oil, reduced the amount of sugar and replaced it with honey and packed in extra veg. I've got to say, they worked out pretty darn well and the family loves them so I'd call that a success. Even better you can freeze them and just take them out the night before all ready for morning if you're just catering for one.

Army of breakfast muffins, ready to fuel the day. I topped half of them with muesli as an experiment.

Breakfast Muffins


1 cup (155 g) all-purpose flour
1 cup (155 g) whole-wheat flour
1/2 cup muesli
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus extra for dusting
1/4 cup honey
2 large eggs
1 1/2 cups plain yogurt
1/4 cup oil
1 1/2 cups grated carrot
3/4 cups grated apple
3/4 cups grated courgette
1/2 cup roughly crushed walnuts
1/2 cup raisins

Preheat oven to 180 C and prepare a muffin pan. I chose to line mine to make the muffins portable, I got 18 muffins in the end.
In a bowl combine the dry ingredients (flours, muesli, baking powder, baking soda, salt and cinnamon).
In a separate large bowl beat the eggs until blended, then add the yoghurt and butter and beat them in. Add the dry ingredients to the wet ingredients until just combined, this doesn't have to be perfect, overmixing makes a cakey muffin. Stir in the grated apple, carrot and courgette and the walnuts and raisins.

Divide the mixture evenly, then sprinkle cinnamon over the top. Bake for 15-18 minutes, until a skewer comes out clean. Remove from oven, cool in tins for a couple of minutes then cool on racks before storing.