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. 🙂
So what are your favorite muffins? Any recipes we cannot live life without tasting?
the daily delights by katrina berg 
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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
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. 🙂