Sweet Sky Breakfast Muffins

I called Sky “sweet girl” long before I knew her government name was actually Sweet. How lucky do you hafta be to land an actual sweet neighbor? She slips magazine articles on yoga in my mailbox. Carpools with me to workshops. Invites me over for coffee and grown girl talk and just last week she made these amazing breakfast muffins and shared em with me.

I didn’t think of snapping a pic until I had already smashed half the bag. Y’all know how it is sometimes. Anyway, I called her up and asked for the recipe. The rest as they say, is history.  Hopefully some of you enjoy it enough to whip some up, and then invite me over for more grown girl talk with a few of these delicious muffins on the side. ~devoya

Photo By Devoya Mayo

Sweet Sky’s Pineapple, Carrot & Raisin Breakfast Muffins

2 cups Whole wheat flour (organic)

1/4 cup flax seed – ground

½ cup brown sugar

½ tsp. cinnamon

½ tsp ginger

½ tsp Nutmeg

2 tsp. baking powder

½ cup shredded coconut flakes

1 cup shredded carrots (approx. 2 small carrots)

½ cup golden raisins (or chopped apricots, etc.)

½ cup chopped pecans or walnuts

1 8 oz crushed pineapple, not drained (use the juice)

1/3 cup cran raisins chopped

2 eggs

½ cup of butter melted

2 tsp vanilla

1 small very ripe banana

Combine dry ingredients in a bowl.  Add other ingredients.

Stir; put in large muffin tin.  Bake at 375 degrees for about 20 minutes.

** Optional: Raw pumpkin seeds; Chocolate chips/carob chips, etc.