Everything muffins – oil-free
Everything muffins – oil-free
Yields: 14-16 muffins
I have been making these muffins for years. They are a favourite in our house. I usually make a double batch and freeze them. They are perfect for a hike or golfing.
In June 2023, I updated the recipe by reducing the sugar by ¼ cup. I did not miss it at all. I also adjusted the number of muffins the recipe makes. I get 14 or 15 muffins. They do not rise a lot, so I really fill my silicone muffin liners.
Ingredients
3 cups spelt flour (I like to use sprouted flour for its nutritional benefits, but it is not necessary for this recipe)
2 teaspoons baking soda
½ teaspoon baking powder
1 tablespoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
2 cups (heaping) zucchini - grated (grated carrots also be used)
2 cups walnuts - roughly chopped (I like large chunks - pecans are also good)
1 cup raisins
1 cup cranberries or other dried fruit
¾ cup palm or coconut sugar
1 ½ cups applesauce (I have also used pureed kiwi. I am sure pears would also work)
2/3 cup aquafaba (chickpea liquid)
Steps
Preheat oven to 375 F.
Combine all the dry ingredients in a bowl. Use a fork to remove lumps. Mix in zucchini (carrots can also be used), walnuts, raisins and cranberries.
In another bowl, mix aquafaba, applesauce and sugar.
Combine wet and dry ingredients.
Spoon batter into lined muffin tins or lightly coat the tins with coconut oil.
Bake for 20 to 25 minutes. Insert a toothpick in the center of the muffin. If it comes out clean, they are ready.
