ALWAYS GLORIOUS MUFFINS ~ healthy, with carrot, apple and peach

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



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