Healthy Muffins

[Guest guest]

I've never posted before so I thought this would be a good start. I

created these muffins from a simple whole wheat flour muffin

recipe. I wanted something that contained a lot of flavors and was

healthy, to help us get more vegetables into our daily intake.

 

These have been very forgiving as I've changed them; I don't see why

in the fall you coudn't exchange pumpkin or sweet potato puree in

place of applesauce, replace dried cherries with dried cranberries,

add some cloves and have a different flavor and more completely

healthful.

 

I've made this into a large recipe only because I don't want to be

in the kitchen every week making muffins. You could easily half

this recipe. Please note that they are MINI muffins. They are too

dense to make into large muffins.

 

I've used carob and other chocolate chips, they ended up sticking to

the muffin pans rather than in the muffins, so that's why I chose

Ghiardelli.

 

 

Oooyumlicious Healthy Mini Muffins

 

Before starting make sure the bananas and applesauce (if they are

frozen) are thawed.

 

You will need 3 large pots or bowls. The third one needs to be

larger than the other two.

 

 

9 c whole wheat flour

4 tsp baking soda

4 tsp baking powder

2 c Sucanat

1 c raisins

1 bag Ghiardelli bittersweet chocolate chips

2/3 c flax meal

4 tblsp flax seeds

1/2 c millet

4 tbsp cinnamon

1 c almond meal

2/3 c nutritional yeast

1 c. cocoa (opt)

(if you add cocoa, be sure to add more liquid (buttermilk, yogurt

and/or applesauce) plus 2 tblsp vanilla….also watch temperature,

they may brown quicker.

You don't need to add vanilla if you don't add cocoa.

 

Mix all dry ingredients together well. Pour half the mixture into

the 3rd largest pot.

 

1 jar Santa Cruz apple sauce (any blend…apple with apricot,

strawberry, whatever)

2 c yogurt

1/2 c olive oil

2 extra large eggs

5 c buttermilk

1 or 2 bananas

1 c dried cherries

1 cup each walnuts and pecans

1 pkg broccoli slaw *(if you can't find broccoli slaw, shred some

green and purple cabbage and some carrot, enough to make 4 cups)

1 beet

1 large zucchini

1 large yellow squash

 

Mix together the first 5 ingredients.

 

In food processor blend the nuts together with the banana, prunes

and dried cherries. (the nuts help to break down and blend these

fruits) Add to previously blended wet ingredients.

 

In food processor blend together the broccoli slaw, beet and

squash. (this has to be done in 2 batches). Add to the wet

mixture, blend well.

 

Now, in the 3rd pot or largest pot, mix together 1/3 or ½ of flour

and 1/3 or ½ the wet mixture. Blend until all the flour mixture is

moistened. Add more of the flour mixture and more of the wet

mixture until all is blended well in the largest pot.

 

Spray mini muffin pans with olive oil. Fill muffin pans with muffin

mixture.

 

Bake 375 about 15 minutes. Watch that they don't over-brown, they

will dry out too much if too over-baked. They should spring back

slightly when they are done.

 

This recipe makes roughly 160 mini muffins. They freeze well and

they thaw quickly.

[Guest guest]

Great recipe! I can get some veggies into Meghan without her realizing

it ~ Cyndy