Tuesday, January 19, 2021

One-Bowl Carrot Apple Muffins

Hi! It's me. Long time no post, huh? It's no coincidence that I published my last recipe two weeks prior to birthing my first child, and for the past 17 months....I've been a bit busy. I still use this site frequently to look up past tried and true favorites, and I hope you do too. I'm trying to get back into the recipe sharing game (I've made so many wonderful new dishes during the pandemic) but my posts here on out will likely be sporadic and less aesthetically pleasing—let's call this Kvell in the Kitchen, Toddler Edition, shall we?

I wanted to make my grand re-entry with these One-Bowl Carrot Apple Muffins, a recipe I've made countless times in the past year. They initially caught my eye as an easy way to sneak vegetables into my baby's diet, but I quickly fell in love with their versatile snacking quality and consume them just as frequently as the tot. These muffins satisfy the sweet-tooth itch despite a quite healthy ingredient list, chock full of whole grains (flour, oats) healthy fats (olive oil, almond flour, walnuts) and ample fruits and veggies (in addition to namesake apple and carrot, try pear, parsnip, or sweet potato). I usually smear on Greek yogurt to add some protein, but including pea protein powder right into the batter would check that box, too.

I'm going to wrap up this post now (toddler edition, remember?) but I'm so glad to be back. See you soon!

One-Bowl Carrot Apple Muffins (adapted from Minimalist Baker. Changes including reducing sugar, increasing fruit and veggie proportions, and subbing real egg for flax)

Makes 12 muffins

2 eggs 
1/4 c olive oil
1/3 c mashed very ripe banana
1/4 c maple syrup 
3/4 c finely grated apple
1/2 tsp sea salt
1 1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 cup unsweetened almond milk
1 1/2  heaping cups (packed) grated carrot/parsnip/sweet potato
2/3 cup rolled oats
1/2 cup almond meal
1 heaping cup gluten-free* or whole wheat** flour
1/4 cup chopped walnuts (optional, for topping)

1. Preheat oven to 375 degrees F.
2. Prepare muffin tin with liners or lightly grease them.
3. To eggs, add mashed banana, maple syrup, and olive oil and whisk to combine. Next add baking soda, salt, cinnamon, and whisk to combine.
4. Add almond milk, grated apple and grated carrot/parsnip/sweet potato and stir. Add oats, almond meal, and flour and stir.
5. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
6. Bake for 32-36 minutes (20-22 if using regular flour), or until deep golden brown and a toothpick or knife inserted into the center comes out clean. Remove from oven and let cool.
7. Store in a covered container or bag at room temperature for up to 2 days, then freeze. 

*Bob's Mills makes really good gluten-free flour mixes that I use sometimes not because I want to avoid gluten, but because the bean flours have a really interesting and complex flavor—and add some protein. 

**If using whole wheat flour, the muffins will bake much faster—cook for only 20 min and check by inserting a knife for doneness.