Updated: Apr 3, 2020
Win over anyone's heart with this recipe...
Includes fruits, veggies + quality ingredients. The result- a soft and moist muffin packed with nutrients.
A great snack, breakfast or on-the-road fuel.
You can make this vegan or gluten-free
This recipe can be prepared multiple ways to suit your needs ..
2 cups flour - I used heirloom wheat. Other choices are spelt, kamut, buckwheat, oat, rye- try one of these over all-purpose flour for more nutrients, like protein, fibre, vitamins and minerals. The moisture from the fruit and veggies make even the densest flour an option for a delicious muffin.
3/4 cup lightly packed sugar- head over to this post here to select the healthiest sugar for your family
1 tsp baking powder & 2 teaspoons baking soda
1/2 teaspoon sea salt
2 teaspoons ground cinnamon & 1/2 teaspoon ground nutmeg
3/4 cup fresh mashed peach - they are in season! To do this get two small soft peaches and put them in the blender or in a cup with a hand blender. Blend them into a mash. Other options are banana, apple..
1/2 cup oil, melted - I used melted cocoa butter. Other options are coconut, a mild olive, butter or ghee. Another option I sometimes do to boost protein is to reduce the oil and use 2 free run eggs.
1 apple, shredded, about 3/4 cup
2 cups grated carrot (about 3 carrots, about 2 cups)
1/2 cup raisins
1/2 cup walnuts, broken up or chocolate chips
Preheat the oven to 400degrees.
Use some of the oil to grease muffin tins or a loaf pan.
Add the flours, sugar and powder ingredients into a bowl and mix well.
Add the fresh mashed peach, melted oil and mix gently.
Add the grated fruit and vegetable, raisins and nuts.
Don't over mix but allow everything to combine. I like to use my hands to mush it together.
Add to the pans and bake at 400 for 10minutes
Reduce the heat to 350 and bake for another 10minutes for the muffin pan or another 15-18 minutes for a loaf pan.
Bring out of the oven and allow to cool