It's back to school already. Somehow it really snuck up on me this year. So what could make the hectic mornings and whirlwind after-school pre-dinner window just a bit easier to manage? ABC muffins of course! I've adapted these from a parsnip spice cake recipe a client shared with me years ago. They are nutrient dense, free of refined sugars, free of animal products, full of flavor, AND are moist as can be. Trust me - they are amazing! I like to make a double batch and freeze some for later.
ABC Muffins (apples, bananas, carrots)
3 to 4 mashed bananas
1/4 cup coconut oil
3tbsp blackstrap molasses
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger or 1 tbsp fresh grated ginger
pinch of cloves
2 tsp cinnamon (you can lessen this if that's over the top for you)
2 cups very coarsely grated carrots
1 cup whole wheat flour
2 medium apples finely diced
**pre-shredded carrots are a huge time saver!**
Preheat the oven the 350. Grease a 12-cup muffin tins (or line with cupcake papers).
In a medium bowl, whisk together the bananas, oil, molasses, baking soda, salt, ginger and cloves. Add the carrots and whisk thoroughly. Stir in the flour, add the apples, and mix until thoroughly combined. Fill the muffin tins three-quarters full. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 5 minutes in the pan before inverting onto a cooling rack to cool completely.
As the Philadelphia birth world blooms bigger and brighter, I think it's time I start putting some of the insightful questions I've received and information I've research into a public journal. I hope you'll find this inspiring, empowering, and totally enjoyable.