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Sunrise Muffins with Honey Butter

Categories: Muffins

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These moist morsels are perfect for breakfast, a quick snack, or even for dessert!


  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1/2 c. flax seeds ground
  • 1/2 c. Wheat Germ
  • 1 tsp. Clabber Girl Baking Powder
  • 2 tbsp. Clabber Girl Baking Soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 3/4 c. buttermilk low-fat
  • 1/2 c. sugar
  • 1/2 c. vegetable oil
  • 2 lg. eggs
  • 1 tsp. vanilla
  • 1 c. carrots shredded
  • 1 c. pineapple crushed, drained
  • 1 c. apples one medium to large apple, tart, peeled, and shredded
  • 1 bananas ripe and mashed
  • 1/2 c. raisins
  • 1/2 c. butter room temperature
  • 3 tbsp. honey


Preheat oven to 350 F. Line 24 muffin tins with paper liners and lightly spray insides with cooking spray. Combine flours, flax, wheat germ, Clabber Girl Baking Powder, Clabber Girl Baking Soda, and salt set aside.

In a separate bowl, combine buttermilk, sugar, oil, eggs, and vanilla. Gradually stir dry ingredients into liquid ingredients until just combined. Fold in carrots, pineapple, apple, banana, and raisins.

Scoop batter into muffin tins and bake about 20 minutes or until a toothpick comes out clean when inserted into the center of a muffin.

Honey Butter: Whisk together honey and butter until smooth. Chill until ready to serve. Serve with warm muffins.