Yield: 12 servings Calories: 287 Tired of eating vegetables the ordinary way? Switch it up with these vegan ...
Yield: 12 servings
Calories: 287
From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Ingredients
- 1/4 cup coconut oil, melted, plus extra for greasing the pan
- 1 medium Granny Smith apple, peeled and cored, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 1 medium yellow beet (about 4 ounces), peeled and roughly chopped
- zest of 1 lemon
- 2 tbsp lemon juice
- 3/4 cup coconut milk
- 1/3 cup pure maple syrup
- 2 tbsp grated fresh ginger
- 1/2 cup flaxmeal
- 1 1/2 cups white whole-wheat flour
- 1/2 cup coconut flour
- 1/4 cup chia seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup golden raisins
- 1/2 cup unsweetened coconut flakes
Directions
1. Preheat the oven to 375°F. Lightly coat 12 cups of a muffin tin with the softened coconut oil.
2. Place the apple chunks in a microwave-safe bowl, cover the bowl with plastic wrap, and use the tip of a paring knife to poke a few holes in the plastic. Microwave until the apple is soft, about 1 1/2 minutes. (If you're not a fan of the microwave, you can steam or sauté the apples instead.) Carefully remove the plastic wrap and transfer the apple chunks to a large bowl, then mash them with a fork.
3. In a food processor, combine the carrots, beet chunks, and lemon zest and process until the vegetables are shredded into small pieces, about 15 seconds.
4. To the mashed apples, add the lemon juice, coconut milk, maple syrup, ginger, 1/4 cup coconut oil, and flaxmeal and whisk to combine. Set aside for 5 minutes.
5. In a medium bowl, whisk together the flour, coconut flour, chia seeds, baking powder, baking soda, and salt.
6. Add the carrot mixture to the apple mixture and whisk to combine, then stir in the dry ingredients until just incorporated. Fold in the raisins.
7. Divide the batter among the muffin cups, filling each one completely. Sprinkle the coconut on top of the muffins.
8. Bake until the center of a muffin springs back to light pressure, 16 to 18 minutes. Let cool for 5 minutes, then remove from the pan or store in an airtight container for up to 3 days.
Tip: Place muffin batter balls in a freezer bag and store for up to three months. Thaw the batter and enjoy on the go whenever a craving strikes!
2. Place the apple chunks in a microwave-safe bowl, cover the bowl with plastic wrap, and use the tip of a paring knife to poke a few holes in the plastic. Microwave until the apple is soft, about 1 1/2 minutes. (If you're not a fan of the microwave, you can steam or sauté the apples instead.) Carefully remove the plastic wrap and transfer the apple chunks to a large bowl, then mash them with a fork.
3. In a food processor, combine the carrots, beet chunks, and lemon zest and process until the vegetables are shredded into small pieces, about 15 seconds.
4. To the mashed apples, add the lemon juice, coconut milk, maple syrup, ginger, 1/4 cup coconut oil, and flaxmeal and whisk to combine. Set aside for 5 minutes.
5. In a medium bowl, whisk together the flour, coconut flour, chia seeds, baking powder, baking soda, and salt.
6. Add the carrot mixture to the apple mixture and whisk to combine, then stir in the dry ingredients until just incorporated. Fold in the raisins.
7. Divide the batter among the muffin cups, filling each one completely. Sprinkle the coconut on top of the muffins.
8. Bake until the center of a muffin springs back to light pressure, 16 to 18 minutes. Let cool for 5 minutes, then remove from the pan or store in an airtight container for up to 3 days.
Tip: Place muffin batter balls in a freezer bag and store for up to three months. Thaw the batter and enjoy on the go whenever a craving strikes!
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