I’ve had to dial down the title on this one. My friend Sue, on whose recipe I’ve based my own, used to call them “crack muffins.” Well, they certainly are addictive! And they’ll use up some of the root veggies I know many of my friends are inundated with from our market-share. You can use different vegetables if you want, as well as different nuts and dried fruit. These are also vegan, so, hurrah! Thanks, Sue!
Prepare to join Muffins Anonymous:
- 2 cups oat flour (you can make this yourself, as I did, by blitzing approx. 4 cups of quick oats in a food processor until finely ground!)
- 1 cup white sugar (although I bet brown would work, too)
- 1 cup peeled and grated carrots
- 1 cup peeled and grated parsnips
- 1 grated (or finely chopped) apple of your choice
- 1 cup raisins
- 1 cup coconut oil, melted
- 1/2 cup chopped nuts of your choice (I used pistachios)
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1/2 tsp salt
In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the carrots, parsnips, apple, raisins, nuts, coconut oil, and vanilla. Add the wet ingredients to the dry ones, make sure the batter is evenly mixed, and scoop it out into muffin cups or a muffin tin. These muffins will not rise much, so you can fill the cups up quite high. You should get at least 20 muffins out of this quantity of batter. Last, bake the muffins at 350°F for 30-35 minutes, or until a knife stuck into the center comes out clean.
Word to the wise from my friend Liz: the muffins stay together better if you cool them and then store them in the fridge. A small price to pay for not using egg as a binder!
PhD Kitchen 