Loaded Sunshine Muffins

This delicious, summery muffin is loaded with goodness and so appropriately named the Loaded Sunshine Muffin.  Filled with so many good-for-you foods, it has great flavor and variety.

Like any muffin recipe, you will mix the dry ingredients together and in a separate bowl mix the wet ingredients together; however in this recipe, you are going to add the oats to the wet mixture, so they can soften a bit and soak up some of the liquid.  Also add the fruit components to the dry mixture.  This actually helps distribute the fruit evenly throughout the muffins while they cook.

When you mix the wet and dry ingredients together, be sure to gently blend the two together using a folding motion with a spatula.  Over mixing can cause “holes” in the muffin or “tunnels”.  The mixture should bubble up a bit because of the baking soda/powder, so make sure to use a big bowl!

Scoop the batter into the cup liners in the muffin tin.  I use PaperChef Culinary Parchment Large Baking Cups.  These are the best muffin liners I have ever used.  Basically when you take the muffin off the liner, you get all the muffin!  They claim a Zero-Stick Surface and that’s very true!  Definitely recommend!

The muffin liners will be very full.  Now add a sprinkle of pumpkin seeds and coconut flakes for added pizazz and of course health benefits.

These muffins look great and taste even better!  They freeze well.  Enjoy!!

Print

Loaded Sunshine Muffins

A sugar-free, very little flour or fat, fruit loaded muffin with great taste and moisture!

Course Breakfast, Dessert, lunch, Snack, Snacks

Cuisine American

Keyword *no-dairy, apple, coconut, cranberries, grated carrot, muffin, muffins, orange, pineapple, pumpkin seeds, sugar-free

Servings 12 muffins

Ingredients

• 1 1/3 cups sprouted rolled oats (Large Flake Oats)
• 1 cup unsweetened apple sauce (4 little packable lunch cups)
• 1/2 cup unsweetened almond/coconut blend milk (almond or oat milk)
• 2 tbsp orange juice concentrate
• 1/2 cup grated carrot (one medium carrot)
• 2 eggs
• 1 tbsp vanilla
• 1/2 cup crushed pineapple
• 2 tbsp melted coconut oil
• 1/4 cup whole wheat flour
• 1/2 cup almond flour
• 2 tbsp roasted ground flax seed
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher flaked salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup raisins
• 1/3 cup dried cranberries
• 1/2 chopped, pealed apple (I used a granny smith apple)
• 1/4 cup unsweetened medium flaked coconut
• pumpkin seeds and coconut to sprinkle on top

Instructions

1. Preheat oven to 375 F. Line a muffin tin with 12 PaperChef Culinary Parchment Large Baking Cups or similar muffin cup liner.

2. Blend together in a bowl the first 9 ingredients for the "wet" portion of the muffin mixture.

3. Blend together the remaining ingredients for the "dry" portion of the muffin mixture.

4. Gently fold together the wet and dry ingredients. Mixture will bubble up slightly, so make sure you use a larger bowl to blend. Be careful not to over mix - blend only until you no longer see "dry" ingredients.

5. Spoon batter evenly into muffin cups. Muffin cups will be quite full. Sprinkle a little pumpkin seeds and coconut on each muffin.

   Bake for 20-25 minutes.

Recipe Notes

PaperChef Culinary Parchment Large Baking Cups

One Degree Organic Foods Sprouted Rolled Oats

Blue Diamond Almond Breeze Unsweetened Almond Milk

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