These tender muffins are mildly sweet and packed with great nutrition. Because the batter is prepared in a blender, it’s quick and easy to make. Serve the muffins fresh from the oven or at room temperature, plain or with a little nut or seed butter.
Author: Brenda Davis, RD and Vesanto Melina, MS, RD
½ cup (125 ml) coarsely chopped walnuts (omit for nut-free)
⅓ cup (85 ml) raisins
Instructions
Preheat the oven to 375ºF (190 C). and grease a standard twelve cup muffin pan. Alternatively, use a silicone muffin pan.
Put the oats, flaxseeds, cinnamon, baking powder, baking soda, salt, ginger, cloves, and nutmeg in a blender and process until the consistency of flour.
Transfer to a large bowl.
Put the hemp seeds and milk in the blender and process until creamy.
Add the carrots, apple, dates, vinegar, and vanilla extract.
Pulse just until well combined but not smooth (there should be some texture).
Pour into the oat mixture and stir just until combined.
Fold in the walnuts and raisins.
Spoon the batter evenly into the prepared muffin pan.
Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Let cool in the pan on a cooling rack, then remove from the muffin cups using a table knife.