Good morning! I have a super special treat to share with you guys. Today I am introducing you to these most amazing muffins. These babies are packed full of good-for-you ingredients to start your day off just right or to give you an energy packed treat as an afternoon pick-me-up. But there is more as to why these guys are so special… If you live in Seattle and haven’t attended a class taught by The Joyful Kitchens, you need to. The Joyful Kitchens is made up of three lovely Seattle ladies who are like the quadruple threat in the kitchen, if such a thing exists. They teach, they cook from scratch, they cater, they photograph – and most importantly they are wonderful, sweet, hospitable, and beautiful women. I have taken three of their classes in the past year and have learned so many fun new recipes and tricks that range from cocktail parties and holiday treats, to most recently fun brunch food. These muffins came from that class. I asked Rachel if she would let me share this recipe with you guys, because I know that you will love them just as much as we have. They will be a staple in our home for sure. They are great as a quick breakfast and perfect for a snack. I’ve been sticking them in Jonah’s lunchbox everyday too, to get him through the rest of his afternoon at school.
So run out to your favorite bulk bin location and stock up! We love to hear from you, so let us know how you liked them and I will be sure to pass all compliments along to Rachel!
- 1 1/2 cups whole spelt flour
- 1/4 cup natural raw wheat germ (this was the only item I forgot when I went bulk bin shopping for these muffins so I used an additional 1/4 cup almond flour)
- 1/4 cup almond flour
- 2 teaspoons baking soda
- 1/2 teaspoon fresh ground nutmeg
- 1 1/2 teaspoons ground cinnamon
- 2 cups shredded carrots (would be great with shredded zucchini, too)
- 1 tart apple peeled, cored, and shredded
- 1/2 cup raisins
- 1/2 cup chopped and pitted dates
- 1/2 cup chopped raw walnuts
- 1/2 cup raw sunflower seeds
- 1/4 cup raw pepitas (pumpkin seeds)
- 1 teaspoon toasted flax seeds
- 1/2 cup chopped super dark chocolate or dark chocolate chips
- 1/2 cup shredded, unsweetened coconut
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 tablespoon molasses
- 3 large eggs
- 1/2 cup melted coconut oil
- 1/2 cup unsweetened applesauce
- 1/2 teaspoon course sea salt
- 3/4 cup pure maple syrup
- In a large bowl, mix together all dry ingredients. Add in the shredded apple and carrots, the raisins, dates, walnuts, seeds, chocolate, and coconut.
- Using your hands, mix all of the ingredients together to ensure everything gets coated with the flour.
- In a separate bowl, beat the eggs and add the applesauce, maple syrup, molasses, melted coconut oil, almond and vanilla extracts.
- Add the wet ingredients to the dry ingredients and stir until just incorporated and moist. If your mixture is too dry, add just a touch more applesauce.
- Scoop batter into greased muffin tins.
- Bake for 20-35 minutes at 350 or until the middle is set if using regular muffin tins. If using mini muffin tins, bake for 15 minutes.
- Eat warm out of the oven with butter! Enjoy!
- Makes 12-18 regular size muffins or about 26 mini muffins
- NOTE: We are working on a gluten-free / paleo conversion for this recipe as well.
what temp do you bake them at??
oops! at 350! thanks for asking so i could make that addition – important information! ~evan