Hearty Veggie Muffins

I whipped up a batch of veggie muffins this weekend, and they were delicious! But I’ve since tweaked them to add a little more natural sweetness to the mix with a handful of raisins, and some (optional) chopped walnuts.

These mild yet flavourful muffins are a fantastic way to replaced refined sugar with applesauce and dates, wheat with almond flour, and chocolate chips with raisins and walnuts. Oh yeah, and they also sneak more veggies into your diet.

As I continue to delve into my grain-free experiment this week, I’m excited to share a recipe that I modified from the Against All Grain series of cookbooks, which are super amazing and I’d highly recommend!

For those of you wanting to try a little grain free baking with me, here’s the recipe:

First things first, place 3/4 cup of pitted dates into a bowl of warm water to soften them, then grate 3/4 cup of zucchini and 1/2 cup carrots, simply using the small holes on a box grater. You can place the grated veggies on paper towel to absorb some of the moisture.

Place two eggs, 1/2 cup unsweetened applesauce and the dates (drained) into a food processor and mix until well combined.

Add to the food processor the following and process in: 2 cups almond flour, 1.5 tsp baking soda, 3/4 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp of salt.

Fold in the veggies, after they’ve been wrung out a bit in the paper towel. Then add in 1/4 cup of raisins or chopped walnuts (to your taste).

Spoon batter into muffin liners in muffin tin – filling each about 3/4 full and baking at 350F for 30 minutes. Let cool in pan for 10 minutes, and then place on wire rack to cool completely.

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