I like to call muffins a “vessel food” as it is easy to sneak things into it (e.g. zucchini, carrots, squash, broccoli, cauliflower, etc) that otherwise would not be eaten, especially by picky eaters. This is a basic vanilla muffin recipe and you can add almost anything to it and still pull off a great taste. I’ve tried adding all of the above and with the exception of broccoli, all tasted great!
- 2 cups kamut, spelt, or whole wheat flour (mixing them works the best)
- 1/2 cup organic cane sugar
- 1/2 tsp sea salt or Himalayan salt
- 1 egg
- 3/4 cup milk (dairy free milk works as well, coconut milk works best)
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- preheat the oven to 350 degrees F (180 degrees C) and line a 12-hole muffin tray with muffin patty paper or silicone moulds.
- In a large bowl combine flours, sugar and salt.
- In a separate bowl whisk together egg, milk, oil and vanilla.
- combine wet ingredients with dry ingredients, mix well and distribute batter evenly between papers.
- Bake for 22 minutes until golden brown.