Happy Labor Day to my American readers! I wish I could say I was going to a fun party or something today, but my only plans consist of going to the gym, working, doing a few errands and getting ready for a short overnight trip I need to take to Los Angeles tomorrow. I am having a LASIK consultation to finally see if I can get rid of my contact lenses. I’m very excited about the possibility of having normal vision again, although the idea of surgery on my eyeballs kinda freaks me out. <—-(I will choose to not think about this too much). I do have some fun vegan-inspired plans while I am in LA so I will attempt to post about my adventures on Wednesday when I’m on the road.
Until then, I can’t wait to share this new muffin recipe with you! I rarely make baked goods anymore, but when Alan and I were at Dr. Fuhrman’s Health Getaway the week before last, Dr. Fuhrman mentioned a bread that he and his family occasionally make together which was pretty much just flour, raisins, spices and baking powder. I figured if Dr. Fuhrman can have bread every once in awhile, then I can certainly have some too.
That being said, I couldn’t help but health-ify (is that a word?) these muffins by adding some broccoli slaw into the mix. I buy broccoli slaw at Trader Joe’s, but it is just grated broccoli stems and carrots. You could substitute grated zucchini, too. I also got all crazy and added some garbanzo beans to the batter, too. I promise you can’t taste the veggies or the beans in the muffins!
I sprayed my muffin tin with some coconut oil to prevent sticking, but other than that, these muffins are 100% oil-free. I sweetened them with raisins, applesauce and date sugar which is just dried, ground dates (I buy the Bob’s Red Mill version through Vitacost; you can click this referral code if you’re a new customer and we’ll both get $10 off our orders).
The batter looked like this:
I baked them at 375 degrees for 30 minutes and they turned out better than I ever could have imagined!
Here is the recipe:
Back to School Cinnamon Muffins
Makes 12 muffins
2 cups of rolled oats (use gluten-free if you need to)
1 cup raisins
1 tablespoon flax meal
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 cup date sugar
1/2 teaspoon vanilla extract
3 cups broccoli slaw (or grated zucchini or carrot)
1/4 cup unsweetened applesauce
1/4 cup cooked garbanzo beans
1/4 cup unsweetened non-dairy milk
1. Preheat the oven to 375 degrees and lightly spray a muffin tin with cooking spray or coconut oil.
2. Place the oats in a food processor and process until ground into a flour.
3. Add raisins, flax meal, cinnamon, baking powder and date sugar to the oat flour and process for 30 seconds or until the ingredients are mixed well with the flour.
4. Add the wet ingredients including the vanilla extract, broccoli slaw, applesauce, beans and unsweetened non-dairy milk to the food processor and pulse together until combined.
5. Using a spoon, place about 2-3 tablespoons of the batter into a lightly sprayed muffin tin.
6. Bake the muffins at 375 degrees for 25-30 minutes.
I think when I make the next batch of these muffins, I might even leave out the date sugar to see if they are sweet enough without it. If you try it that way, please let me know what you think!
I managed to get to the farmers’ market this weekend and was shocked to see butternut squash available. I guess we really are heading into fall. Here was some of my bounty from the market:
I also got some lettuce mix, baby tomatoes, bell peppers and a giant watermelon. I made this salad using ingredients primarily from the market:
If you’re going to a party today and want to bring a healthy dish, be sure to check out my recipe index here. Have a great day and I’ll see you back here on Wednesday!