Zeke LOVES muffins. I'm always looking for ones that are basically unsweetened, don't rely heavily on fruit and are packed with vegetables and great grains.
this recipe is not sweet. it mostly is designed to pack in some great nutrients from wholegrains, vegetables, eggs and whole milk. it's also made to satisfy zeke's love for baked goods without causing him to crave more fruit and more sugar.
i repeat: these muffins are pretty bland, so go heavy on the ginger and the cinnamon. that's what spices them up and gives them flavour. they are extra delicious with a dose of butter, nut butter or coconut oil - healthy fats that help kiddos thrive.
- 1/2 of a raw red or yellow beet
- 1/2 an overripe banana
- 1/4 cup coconut oil (warmed)
- 1/2 cup whole milk (not too cold or the oil will harden)
- 1 inch of peeled ginger root
- 1 cup packed grated carrot
- 1 grated apple
- 2 organic eggs
- 1 cup sprouted spelt flour (I like Anita's)
- 1/2 cup stoneground whole wheat flour (I like Anita's)
- 1/2 cup almond flour
- 2 tsp cinnamon
- 1.5 tsp baking soda
- 0.5 tsp salt
1. HEAT the oven to 375.
2. BLEND the beet, banana, coconut oil, whole milk and ginger in a high speed blender until totally smooth then pour into a mixing bowl.
3. Add grated carrot, grated apple, and eggs. Stir until smooth.
4. In a separate bowl mix the flours, cinnamon, baking soda and salt.
5. Add the dry to the wet, stir until combined.
6. Scoop batter into mini muffin tins (mine made about 24). Bake for 18-22 minutes, until browned and they spring back when pressed.
7. Allow to cool for a few minutes and there you go - MUFFINS!
*Inspired by: Healthy Little Foodies