Updated: May 8
Win over anyone's heart with this versatile 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 to suit your needs.
This recipe can be prepared multiple ways, I make it different all the time!
CHOOSE YOUR Ingredients:
2 cups flour - In the pic above I used heirloom wheat. Other choices are spelt, kamut, buckwheat, rye, oat- I commonly use this but grinding oak flakes into a soft flour- I like to leave a handful unground for a nice texture. The moisture from the fruit and veggies make even the densest flour an option for a delicious muffin.
3/4 cup lightly packed brown sugar- or coconut sugar, cane sugar
1 tsp baking powder & 2 teaspoons baking soda
1/2 teaspoon sea salt
2 teaspoons spice- I like pumpkin spice, ground cinnamon, nutmeg, allspice
3/4 cup fresh mash- such as mashed fruit like peach or banana, applesauce, cooked leftover sweet potato, whipped dates, jam, yogurt, something damp and squishy to bind.
1/2 cup oil, melted - here I commonly use coconut, a mild olive, butter or ghee.
Boost protein? Another thing I like to do to boost protein a bit, is reduce oil or mash a bit and add 1-2 eggs.
~3 cups shredded fruit/veg- such as apple, carrot, zucchini
1/2 cup flavour boost- like raisins, dried fruit, coconut flakes
1/2 cup crunch- like nuts- almonds, peanuts, walnuts, broken up chocolate bar or chocolate chips
Preheat the oven.
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 350F for ~25 minutes (until the toothpick comes clean) or Brian also likes to do a shorter bake at 400F. Nose and eyes are the best indicator XP