L'Oven Muffins
 
Prep time
Cook time
Total time
 
This is a fantastically simple, one-bowl recipe that I'm pretty sure my kids could make entirely on their own, adding in their preferences for the day (currants, goji berries, ginger, you name it).
Serves: 15
Ingredients
  • 1 cup apple sauce, pureed beets, or other delicious mush
  • ¼ cup grapeseed oil
  • ½ cup maple syrup or honey
  • 1 tsp apple cider vinegar
  • 2½ cups flour (for great gluten-free muffins, I like almond flour, but sometimes I'll sub in about 1 cup buckwheat + 1½ cups almond meal)
  • 2 eggs (you can use an egg replacement, such as flax or chia, but real eggs are best if you're opting for the flour combination suggested above)
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp sea salt
  • ½ cup chopped nuts, or nut pulp from almond milk! (optional)
  • 1 tsp vanilla (optional)
  • ¼ cup raisins or other dry fruit (optional)
  • 1 Tbsp grated ginger root (optional)
Instructions
  1. In a large mixing bowl, combine all ingredients and mix thoroughly.
  2. Incorporate nuts or other optional add-ins.
  3. Fill muffin pan, or loaf pan with batter (will come out faster and easier if you grease the pan, but if you skip the grease, just allow to cool completely before trying to remove loaf ;) )
  4. For muffins, bake for 15 minutes at 350 degrees.
  5. For a loaf, bake for 60 or more minutes at 350 degrees, until toothpick can be inserted and comes out dry.
  6. Makes 1 loaf or 15 regular-sized muffins.
  7. Allow to cool.
Recipe by The L'Oven Life at https://thelovenlife.com/loven-muffins/