Ever Muffins 2.0
If you ever tasted the original Whole Foods Kitchen Sink muffin, the Ever Muffin 2.0 is for you! They were originally developed for our friend's daughter, who may I add, raves about them! They have no refined sugar, wheat, oil, gluten, or dairy (other than eggs) and are a sweet treat ready in 30 minutes! V2 is a bit chewier and we have also added some substitutions as well as optional add-ons.
Equipment
- 1 Muffin Tray
- 1 Blender
- 1 Mixing bowl
- 1 Spatula
- 1 Measuring cups
- 1 Grater
- 1 Peeler
- 1 Measuring spoons
Ingredients
- 3 Ripe Banannas
- 2 Cups Grated carrot – give or take…(about 3) (You can also use zucchini but make sure to squeeze out the moisture)
- 1/4 Cup Hemp Hearts Feel free to omit these
- 2 tsp Baking powder
- 2 Cups Oats
- 1/3 Cup Golden Raisins, Shredded Coconut, or Chocolate chips
- 4 Dates – soaked in boiling water for 10-20 min (You can also use 4 dried apricots)
- 1/4 Cup Tahini or Pumpkin seed butter (any nut/seed butter works well)
- 1/2 Cup Apple Sauce One of the single serve 113g packs works as well
- 3 Eggs
Instructions
- Soak dates or apricots in boiling water.
- Set the oven to 350 and the remaining utensils and ingredients.
- Peel carrots (and/or Zucchini) and grate. Add to mixing bowl. Then the remaining dry ingredients hemp hearts, rolled oats, baking powder, and raisins or coconut or chocolate chips.
- In a blender, add banana, egg, seed butter, dates, and apple sauce.
- Add liquid to the mixing bowl and fold together with the dry goods
- Use a ice cream spoon or spoon to add muffin mix to muffin tin.
- Bake for 12-18 min