Happy Labor Day to my American readers! I wish I could say I was going to a fun party or something today, but my only plans consist of going to the gym, working, doing a few errands and getting ready for a short overnight trip I need to take to Los Angeles tomorrow. I am having a LASIK consultation to finally see if I can get rid of my contact lenses. I’m very excited about the possibility of having normal vision again, although the idea of surgery on my eyeballs kinda freaks me out. <—-(I will choose to not think about this too much). I do have some fun vegan-inspired plans while I am in LA so I will attempt to post about my adventures on Wednesday when I’m on the road.
Until then, I can’t wait to share this new muffin recipe with you! I rarely make baked goods anymore, but when Alan and I were at Dr. Fuhrman’s Health Getaway the week before last, Dr. Fuhrman mentioned a bread that he and his family occasionally make together which was pretty much just flour, raisins, spices and baking powder. I figured if Dr. Fuhrman can have bread every once in awhile, then I can certainly have some too.
That being said, I couldn’t help but health-ify (is that a word?) these muffins by adding some broccoli slaw into the mix. I buy broccoli slaw at Trader Joe’s, but it is just grated broccoli stems and carrots. You could substitute grated zucchini, too. I also got all crazy and added some garbanzo beans to the batter, too. I promise you can’t taste the veggies or the beans in the muffins!
I sprayed my muffin tin with some coconut oil to prevent sticking, but other than that, these muffins are 100% oil-free. I sweetened them with raisins, applesauce and date sugar which is just dried, ground dates (I buy the Bob’s Red Mill version through Vitacost; you can click this referral code if you’re a new customer and we’ll both get $10 off our orders).
The batter looked like this:
I baked them at 375 degrees for 30 minutes and they turned out better than I ever could have imagined!
Here is the recipe:
- 2 cups of rolled oats (use gluten-free if you need to)
- 1 cup raisins
- 1 tablespoon flax meal
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ cup date sugar
- ½ teaspoon vanilla extract
- 3 cups broccoli slaw (or grated zucchini or carrot)
- ¼ cup unsweetened applesauce
- ¼ cup cooked garbanzo beans
- ¼ cup unsweetened non-dairy milk
- nonstick cooking spray
- Preheat the oven to 375 degrees and lightly spray a muffin tin with cooking spray or coconut oil.
- Place the oats in a food processor and process until ground into a flour.
- Add raisins, flax meal, cinnamon, baking powder and date sugar to the oat flour and process for 30 seconds or until the ingredients are mixed well with the flour.
- Add the wet ingredients including the vanilla extract, broccoli slaw, applesauce, beans and unsweetened non-dairy milk to the food processor and pulse together until combined.
- Using a spoon, place about 2-3 tablespoons of the batter into a lightly sprayed muffin tin.
- Bake the muffins at 375 degrees for 25-30 minutes.
I think when I make the next batch of these muffins, I might even leave out the date sugar to see if they are sweet enough without it. If you try it that way, please let me know what you think!
I managed to get to the farmers’ market this weekend and was shocked to see butternut squash available. I guess we really are heading into fall. Here was some of my bounty from the market:
I also got some lettuce mix, baby tomatoes, bell peppers and a giant watermelon. I made this salad using ingredients primarily from the market:
If you’re going to a party today and want to bring a healthy dish, be sure to check out my recipe index here. Have a great day and I’ll see you back here on Wednesday!