From Chelsi Ferguson – Healthy Self Nutritionist
Loaded Fall Muffins
These nutrient-dense muffins are so delicious! Full of slow burning nuts and seeds, rich in fibre and protein, and free from refined sugar and gluten. These muffins are moist, springy and not too sweet. The warming spices are perfect for Fall in Nova Scotia, and pair well with a hot tea or coffee. I often make a double batch and store in the freezer to pop out when I’m on the go, to eat first thing in the morning for breakfast, or as an afternoon snack.
This recipe is slightly adapted from the original recipe from Savory Lotus.
- 1 and 1/2 cups almond flour
- 1/2 cup arrowroot powder
- 2 tbsp coconut flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup ground flax seeds
- 1/2 chopped walnuts (or any chopped nut you like)
- 1/2 cup unsweetened coconut shreds
- 2 tbsp chia seeds
- 2 tbsp hemp seeds (I use hemp hearts)
- 1/2 grated zucchini
- 1 cup grated carrot
- 1 cup apple, diced or grated (you can keep the peel on for extra fibre!)
- 1/2 cup raisins (soaked in water for 5 minutes and drained makes the raisins softer and plumper) – or- any dried fruit like apricots, cranberries, goji berries, etc.
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar
Preheat oven to 350˙F. Line a muffin tin with muffin liners or a thin layer of coconut oil to prevent sticking.
Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, ginger and salt in a large bowl. Stir in pumpkin seeds, sunflower seeds, coconut, ground flax, chia seeds, hemp seeds, and walnuts (or any other nuts). Fold in grated carrots, zucchini, chopped apples, and raisins (or any other dried fruit).
In another bowl, whisk together eggs, apple sauce, maple syrup, melted coconut oil, vanilla, and apple cider vinegar. Pour wet into dry and mix until well incorporated.
Scoop no more than ¼ C for each muffin, but feel free to make them smaller. They will be almost full at ¼ C. Bake for 25-27 minutes (less if you made them smaller), until golden and done in center. They should spring back up slightly to the touch. They’ll be more delicate until cooled.
Note: there are a lot of ingredients in this recipe, and it does take a bit of time, but it’s very worth it. That being said, use what you have! This recipe is forgiving. Omitting something / adding something usually works as long as you get the flours / baking soda / eggs and wet ingredients right. Feel free to play with the rest.