This week I found myself with an abundance of beautiful zucchini, apples, carrots (I know, it was a good week). While I totally love those fine veggies in their natural form, I also am a huge fan of the veggie+fruit+seed muffin, and so it only seemed right to make some of that magic happen.
Also, excitement! I have 3 weeks off from school and the end of my degree is in 3 months. WOOOOOO! Anyway, back to your regularly scheduled programming.
What you need: Makes 12 muffins
1 cup of buckwheat flour
1 cup of oat flour (gf oats)
1 tsp baking powder
1/2 tsp baking soda
1/3 cup coconut sugar
1/3 cup unsweetened applesauce
1 cup almond milk
1 tsp vanilla extract
1/4 tsp cinnamon
1/3 cup cacao nibs
1/3 cups pumpkin seeds
1 zucchini, grated
2 carrots, grated
1 medium apple, chopped,
1 tbsp coconut oil, melted
2 tbsp chia seeds mixed with 6 tbsp water to form a gel (this is the egg replacer)
Preheat to 350 degrees. Start by making your chia gel, it should take about 5 minutes to set. Continue by combining dry ingredients (I ground my own buckwheat flour and oat flour in my magic bullet) in one bowl. In another, combine the wet ingredients (including sugar, oil, and chia gel here).
Add the wet ingredients to the dry, stir, and then add veggies, seeds, apple, and nibs. Stir until well combined.
In a greased muffin tin, fill each cup.
Place in oven and bake for about 20-30 min. When a fork comes out clean, your muffins are done!
Enjoy! 🙂
Yum For Tum 