development – healthy fruit filled muffins

applemuffins

I want to share a few fruit filled muffin recipes and some substitutions for those with and without food allergies.  Healthy alternatives that you can make at the end of a day, for breakfast, or even just before lunch, that your whole family will enjoy.

Pictured are the mini apple muffins we enjoyed earlier this week.  They are quick and easy to make…and oh, so good.  We haven’t had them since we hosted fhe at our house with the designer’s family.  I threw up multiple times that evening after everyone had gone.  (I was prego with the grower already, and far enough along that I had to give up apples; again).  It was so nice to bring back the apple muffins from hiding.  Everyone enjoyed them.  🙂

General substitutions for all recipes:

for healthy non-food allergy eaters…

  • use whole wheat in place of spelt flour
  • raw milk or organic milk in place of almond milk

food allergy eaters…

  • make sure the oats are gluten-free (gluten intolerant)
  • use a gluten-free mix instead of spelt flour (gluten-intolerant)
  • use coconut oil instead of butter (dairy-intolerant)
  • forgo the sugar (sugar intolerant) or use agave nectar

apple muffins

1 cup spelt flour
1/2 cup rolled oats
2 cups grated apples (3-4 small)
3 eggs
3/4 stick butter (6 tbs)
1 tsp salt
1 tsp vanilla
2 tsp baking soda
1 tbs raw sugar
1 tbs pumpkin pie spice

cook at 375 for 12 min (for 22 mini muffins)
or 25-30 min for regular sized muffins

the Spice Hunter’s pumpkin pie spice ingredients:
cinnamon
ginger
lemon peel
nutmeg
cloves
cardamon
Chinese 5 Spice

carrot or pear muffins

Follow the apple recipe above and add grated carrots or pear instead of apples.  We have also tried a combination of apples and carrots and enjoyed that as well.  Another thing we like to add are nuts: walnuts, almonds, hazelnuts…just add a 1/4 cup of nuts to your muffins.

blackberry hazelnut muffins

Here is a link to my blackberry hazelnut muffins.  Blueberries also taste nice in this recipe.  🙂

vegan banana coconut walnut spice muffins 

My beautiful sister-in-law, Traci, forwarded this one from her Chiropractor’s newsletter. It looks wonderful, I’m going to try it this weekend. Knowing me, I’ll make a few changes, but I’ll let you know how it goes. 🙂

Keep the moistness/consistency of the batter dense rather than runny. This is already a dense batter recipe anyway, so I would not be concerned about the batter being too thin.

Ingredients: 
 
Preheat oven to 350 degrees

1 cup ripe banana
1 tablespoon ground flax seed 
3 tablespoons almond, soy, or rice milk
3 tablespoons apple cider vinegar

1 Tablespoons vanilla
1/2 cup agave syrup
1/4 cup safflower oil
2 cups virgin coconut oil, melted
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 cup ground unsweetened coconut
1 cup walnuts, chopped into pieces
 
*Optional: add in 1/4 cup carob or chocolate chips
 
Preparation:
In a food processor or high speed blender, combine the bananas, flax and almond milk. Blend until creamy and let stand.
Combine all the dry ingredients into a medium bowl, mix well.
Add the rest of the wet ingredients into the food processor/blender and blend well.
Combine the wet and dry ingredients and stir until just combined. Do not over mix. This will make your muffins tough.
Spoon into muffin tins and bake @ 20 minutes at 350 degrees.
Cool on wire racks.
Grease/line muffin pan
Yields: @ 12 muffins
 

So what are your favorite muffins?  Any recipes we cannot live life without tasting?

6 thoughts on “development – healthy fruit filled muffins

  1. Pingback: discovery - becoming a health consumer « the daily delights

  2. Pingback: discovery - what to do with almond pulp: recipes « the daily delights

  3. I tried the muffins but noticed there wasn’t any almond pulp in the infredients so I added a half a cup to the mixture. They just tasted as though something was missing, not very sweet. Is the 1 tbs of sugar correct?

    • Hi Gina, I usually use 1/2 c to 3/4 c almond pulp…just whatever looks good at the time. 🙂 As for the sugar, I use raw, turbinado sugar, which is a bit stonger than the refined. I used to have bad reactions to sugar, so I’ve become accustomed to less sugar. I like to use a lot of fruit instead and enjoy the natural sweetners there. But please add more sugar if you like…a normal sweet muffin recipe would probably call for 1/2 cup. Try that and see if it fits your tastes better. all the best, trina

  4. I would love to try the banana muffins, but I was surprised to see that it calls for 2 cups of coconut oil. Really?

    • Hi Kelly,

      I totally forgot about this recipe and haven’t tried it. Though, yes, 2 cups coconut oil does seem a bit much. Since it’s vegan, there is no butter, and there isn’t a traditional flour either. A lot of nuts and the flax seeds. Now I see why I would have changed it. 🙂 I’d use just 1 cup of the coconut oil…perhaps start with 3/4 cup and see how the batter turned out. I’d also use 1 cup spelt flour. As for things I’d omit…the safflower oil and apple cider vinegar. I’ll make them for dinner tonight and let you know. 🙂

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