ALWAYS GLORIOUS MUFFINS ~ build your recipe!!

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


Method:

  • 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