Let me speak straight from the start– this recipe is by no means a quick-n-easy endeavor. These muffins are full of whole-food, healthy ingredients that require some commitment to preparing. Its on this account that I don’t enjoy these as often as I’d like, but when I do… the effort is well-worth the outcome!!
Keep in mind that the majority of these ingredients can be adjusted or substituted to match your preferences and dietary needs. I’ve made these a few different ways myself… and yesterday’s batch (pictured), which I’ll share, turned out great!
As mentioned in my recent instagram confessional, the motivation for my labor was multi-faceted:
- satisfy the need to snack with something more nutritious (self-imposed restriction from mindless grab-and-go habits)
- take advantage of “shelter at home” situation by spending some extra time in the kitchen (I haven’t “had time” to cook as much lately)
- WORK for my reward (a basic, healthy human discipline- “don’t work, don’t eat”!!)
All in favor of a kitchen adventure, follow along!!
‘lil bit of EVERYTHING MUFFINS
Course: Breakfast, SnacksCuisine: AmericanDifficulty: Moderate24
servings45
minutes30
minutesN/A
kcalPreheat your oven to 375°F (note: I use convection heat, so adjust accordingly)
Ingredients
1 apple, any variety, finely chopped
1 med zucchini, peeled and finely chopped
1 cup raisins
1 cup finely shredded carrot
1 cup coconut flakes
3/4 cup plant milk (I used almond)
1 tsp raw ginger juice (optional)
3/4 cup melted coconut oil
2 eggs
1 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 tsp cloves
1/2 tsp nutmeg
2 tsp (+/-) celtic sea salt
1 tsp baking soda
2 cups flour (I used Namaste GF Perfect Flour)
1 cup Super Seed blend by Nutiva (includes ground flax, chia, etc./ NOTE: select your own blend/option here, but be aware that chia & flax affect the texture of your mixture, so you may need to make adjustments between this and the flour, so that your dough ends up with a proper consistency/ moisture)
1 cup (+/-) sweetener (in this recipe I used Sucanat, but have used all sorts of things… date sugar, stevia, honey, coconut sugar, organic brown sugar– choose your preference for less toxic sweetening!)
Method
- Peel & chop apple and zucchini
- Place in saucepan with small amount of water & 1 tsp of coconut oil (not included in list of ingredients). Sauté and simmer just enough to soften the apples/zucchini a touch. Drain and set aside.
- Combine plant milk, melted coconut oil, ginger juice, eggs, vanilla, spices, baking soda, salt, and sweetener. Mix together until all incorporated.
- Incorporate apple/zucchini, raisins, carrot, and coconut flakes, and mix together evenly.
- Slowly sift in dry ingredients (flour and Super Seed) until moistened. Mixture should be somewhat tacky/sticky to the touch and not too fluid.
- Distribute batter into muffin sheets (I use silicone muffin sheets– they’re AWESOME!– so I don’t need muffin liners or grease. But you will need to ensure you prep your baking surface properly depending on what you use.
- Bake muffins for 20-35 minutes, depending on your oven/heat settings… I wait until the tops begin to brown!
- Remove from oven and let stand 10 minutes to cool before enjoying!
Notes
- As mentioned, I have tried this recipe several different ways… (examples include: no flax & flour only, no eggs & applesauce instead of apples, no zucchini, without softening apples…) I encourage you to make your own modifications and experiment, and let me know how you made it yours!
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