Recipe: “Everything” Muffins

This recipe was inspired by the classic “Morning Glory” muffins, but with my own spin on the ingredients. They have been a huge hit in my family and are a good alternative to standard fruit or chocolate muffins. They also freeze and defrost well, so they can be prepped in bulk to add to lunchboxes throughout the week (or month!).

These muffins are also easily customisable to suit your family’s food preferences and what you have on hand in the fridge and pantry. Some ideas for potential swaps include:

• Swap the sultanas for dates or chopped dried apricots

• Use different seeds, such as hemp, chia, sunflower, pepitas, poppy

• Use different chopped nuts, such as almond, walnut, hazelnut, cashew, peanut, pecan, Brazil nuts, or even macadamias

• Swap the apple for grated pear

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: makes 12 muffins

Ingredients

2 cups spelt flour

2 1/2 tsp baking powder

1 large carrot, grated

2 medium zucchinis, grated

2 medium apples, grated

3 eggs, lightly whisked

1 tsp ground cinnamon

1/2 cup sultanas

1/3 cup honey

1/3 cup olive oil

1 cup milk

1/4 cup sunflower seeds

1/4 cup hemp seeds

1/3 cup chopped almonds

Directions

1. Preheat the oven to 180C. Prepare a 12-cup muffin tray by either adding paper cups or greasing well with butter.

2. Using a clean cloth or paper towel, press the excess water out of the grated carrot and zucchini

3. Add the flour and baking powder to a large bowl and mix to combine.

4. Add the remaining ingredients and stir until just combined.

5. Divide the mixture evenly into the 12-cup muffin tray. Bake for around 30 minutes, or until a skewer inserted into the centre of the muffin comes out clean.

About the Author

Lizzie Stow is a clinical naturopath from Newcastle, Australia.

To find out more about Lizzie, click here.

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