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!

Ingredients

  • 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

Directions

  1. preheat the oven to 350 degrees F (180 degrees C) and line a 12-hole muffin tray with muffin patty paper or silicone moulds.
  2. In a large bowl combine flours, sugar and salt.
  3. In a separate bowl whisk together egg, milk, oil and vanilla.
  4. combine wet ingredients with dry ingredients, mix well and distribute batter evenly between papers.
  5. Bake for 22 minutes until golden brown.

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