Oil Free Breakfast Muffins with Fruit and Nuts
I just love these muffins! They are not only insanely fluffy and delicious, they are even healthy (at least much more healthy than most muffins) and can be eaten as a meal! What’s not to like? I always make huge batches of these and fill up my freezer. That way I always have a healthy snack or fast meal at hand. They thaw quickly, but I like to put them frozen into my kids’ lunch boxes, so they are oerfectly thawed and fresh at lunch time. Once we have a TON of these with us to the beach. We were 4 people and the muffins were gone after about 20 minutes. The kids came up from the water all the time to get a new one. They are so good! Perfect for hiking, camping, the lunch box, snack, breakfast …
PS: I have tried to make these wit mashed banana instead of coconut sugar. Both me and my husband like them, but the kids didn’t … And I have to admit, this version IS the best one. But if you want to try the banana version, skip the sugar and add 1 large ripe banana to the batter.
The version my kids loved the most, was when I used white spelt flour. So I use that sometimes, but I don’t like to use white flour on a regular basis, so I make these with whole with flour. Still amazing and the kids gobble them up like candy.
Ingredients for about 20 medium sized muffins:
- 2 cups whole wheat flour
- 1 cup coconut sugar
- 2 tsp baking soda
- 2 ts baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup sugar free apple sauce (I make my own)
- 1 tsp vanilla extract
- 1 large apple, shredded (I don’t peel it, lots of fiber in the peel)
- 3 large shredded carrots (I don’t peel these either, just wash them well)
- 1/2 cup chopped nuts (I use walnuts or pecans, you can use whatever nuts you like)
- 1/2 cup raisins
- 1/2 cup coconut flakes or shredded coconut
- 150 – 200 ml water, start with 150, then add more if the batter is too thick
This is how you do it:
Set the oven to 350 F (180 C) and line a muffin tray with 12 paper liners. Or use a silicone muffin tray.
In a bowl, stir together flour, coconut sugar, baking soda, baking poeder, cinnamon and salt. Then add the apple sauce, vanilla extract, apples and carrots. Stir a little, then you add the nuts, raisins, coconut and 150 ml water. The batter should be like a really thick pancake batter. Slightly pourable. Add more water if needed.
Fill the cupcake liners, almost full, and bake them for about 25 minutes. May take a little longer.
These muffins are best eaten room temperatured or cold. So let them cool for a few hours if you can, and dig in!