I found this recipe on Simple Moments Stick via Pinterest. I can’t take any credit for the name (or the recipe) – that’s all Susannah. Check out the original recipe – the story behind the name is cute.
If you’re interested in the results and my life, I wrote a few paragraphs under the recipe and recipe notes.
Hunger Strike Muffins
- 1 1/2 c whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 c butter
- 1/8 c honey
- 1/8 c agave syrup
- 1 tsp vanilla extract
- 1 egg
- 1 c unsweetened applesauce
- 3/4 c shredded carrots
- 1/2 c frozen blueberries
- Preheat oven to 350 degrees. If you have the patience to clean muffin tins, grease. If you are lazy like me, muffin liners work a charm.
- In a medium mixing bowl, stir the flour, baking soda, ground cinnamon, and salt.
- In a large bowl, beat the butter, honey, agave, vanilla extract, egg, and applesauce. I used my beloved Kitchen Aid, but an electric hand mixer works, too.
- Fold the dry mix into the wet mix until no streaks remain. Try not to mix too much.
- Fold in the carrots and blueberries.
- Bake for 30-35 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
I hate packing lunch for my son for daycare. I’m currently stuck with this tedious chore three days per week. It’s a good thing that he’s not even three because I’ve been in a yogurt-fruit-crakers or cookies rut. I’ve been on the hunt for some healthy muffins so I can get into the yogurt-fruit-healthy muffin rut.
I’ve got a few muffin recipes, and it’s tough to find ones that aren’t cake-in-muffin-clothing.
I say: Wow! I wasn’t sure about the 100% whole wheat flour, and I was surprised by the amount of stirring it held up to (just combining is the instruction on most muffins. Apparently too much handling is problematic.) It was lightly sweet, hearty, and soft (in spite of the whole wheat flour.)
Update: My husband is officially a fan. He warmed one up right out of the freezer, ate it up, and then asked me why they’re called Hunger Strike Muffins.
James says: Well, he’s not quite 3, so not much. When they first came out of the oven (and had cooled enough,) he’d had too much toast prior to me offering him one, so he was more interested in putting the muffins back in the tin than tasting one.
I attempted to put one in his lunch, and it looked like he took a bite.
Leftover potential: I popped them in the freezer pretty soon after I made them, and I recommend it.
Freezer-friendly? While these are definitely best fresh, they hold up pretty well. However, if you grab one out of the freezer, try to eat it that day. I left mine in the work fridge for a couple of days (in Tupperware) and it went stale.