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Thursday, November 3, 2016

Sweet Potato, Apple and Raisin Muffins

These were adapted from The Kitchn (original recipe here):

But I made quite a few changes.

The kids helped me make them, and they LOVED them!  I doubled the recipe to keep in a ziploc in a freezer for a quick breakfast or snack on the go!

Makes 36 muffins


1 Cup raisins
2/3 Cup apple cider
1 Large sweet potato
2 Granny smith or other tart apples
3/4 cup grated shredded carrots
4 Cups whole wheat flour
1 1/2 Cups packed brown sugar
4 Tsp baking soda
4 Tsp ground cinnamon
2 Tsp ground ginger
1/2 Tsp salt
6 eggs, beaten ** I subbed two eggs for chia substitute ** (1 Tbsp chia, 3 Tbsp water, mix and set aside for 4 minutes = 1 egg replacement)
1 1/2 Cups coconut oil
2 Tsp vanilla extract
3/4 Cup chopped walnuts
3/4 Cup unsweetened shredded coconut

Preheat oven to 375.  Line muffin tin with liners.

Place raisins and cider in microwaveable bowl and microwave for 45 seconds.  Set aside.

Peel the apples and sweet potato and grate using the large holes on a grater.  Add in the shredded carrots and set aside.

Mix the dry ingredients.  Add the eggs, oil, vanilla, raisins and cider.  Fold in the carrots, sweet potato, apples, walnuts and coconut.

Bake until lightly browned on top and a toothpick comes out clean, about 20 minutes.  Remove from heat and place on a cool surface.  Store in an airtight container and freeze.  Just thaw and warm from there!