Veggie Muffins

These are very similar to our Health Nut Cookies, in fact, I'm not sure there's much of a difference in the recipe at all except that they are made in a muffin cup instead of on a cookie sheet.

 

 

Just like the cookies, each batch of 24 muffins has a full, packed cup of carrots, one of zucchini, and one of apple, in addition to healthy nuts and seeds.  

 

 

 

RECIPE:

 

 

2 cups oats or oat flour

1.5 cups whole wheat flour (or, oats/oat flour)

2 eggs or 2 flax eggs

1 cup packed shredded carrots

1 cup packed shredded zucchini

1 cup packed shredded apple

1/2 cup raisins or dates

1/2 teaspoon baking powder, optional

1-2 teaspoons cinnamon

dash of ginger, optional

dash of clove powder, optional

1/2 cup crushed walnuts or pecans

1/2 cup chopped pumpkin seeds

 

 

Mix all ingredients together just until combined.   We like to process the raisins or dates with a bit of plant milk in the blender or food processor, but it's an optional step that you can skip. 

 

Bake at 350 degrees for about 30-40 minutes, until a toothpick comes out clean.   (Note: we had to bake ours longer than this, about an hour, so we will probably go back to making these as either bars or cookies, even though our son ate them all within 2 days). 

 

These freeze very well, so you can make extras and enjoy them later...unless you're here in our house, in which case none ever seem to make it to the freezer.  

 



 

Pumpkin Walnut Muffins

I'm finally getting around to trying out some vegan(ish) and nutritarian(ish) muffin recipes.  Mostly, these are for the kids' to have as breakfasts or desserts or to carry with them for on-the-go eating. 

Sorry about the picture quality - the iPhone and I are still getting used to each other. 

 

 

 

Up close, you can see the bits of pumpkin seeds and walnuts

 

 

 

RECIPE:

 

 

• 1-3/4 cup any flour  (we used 1/2 oats and 1/2 whole wheat for our first batch, all oats for the next)
• 1/2 tsp baking powder  (optional - was fine without)
• 1 egg or 1 flax egg
• 1/2 cup plant milk (unsweetened)
• 1 cup canned pumpkin (unsweetened)
• 1 large apple, minced, or 1/2 cup applesauce
• 1/2 cup sweetener  (raisins, minced dates) or 1/4 cup concentrated (molasses, date syrup/sugar)
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 cup finely chopped walnuts
• 1/4 cup finely chopped pumpkin seeds

Mix the dry ingredients, then the wet, then combine.  We like to blend the raisins or dates with the plant milk in a food processor or blender, but you don't have to take that step.   Mix until just combined, bake for 35-40 minutes at 350 degrees.