Makes 24 large muffins; can be frozen after baking and thawed or rewarmed in the oven

Ingredients

  • 2 ½ cups whole wheat pastry flour (or all-purpose, but the whole wheat has more fiber and nutrients!)
  • 3 Tbs honey
  • ½ cup sugar (I use can sugar or coconut sugar for less processing and more minerals)
  • 2 tsp baking soda
  • ½ large pineapple, peeled and core removed, cut into chunks (or 1 8-oz can pineapple)
  • 1 large bunch of kale (about 7 leaves), thick middle stem removed
  • 2 eggs (pasture-raised is best)
  • 2 parsnips or carrots, grated
  • 1 apple, peeled and then grated
  • ½ cup coconut oil, melted
  • ¼+ cup chopped walnuts (if you like nuts, you can certainly add more!)
  • ¼ cup shredded coconut
  • ½ cup dried cranberries or raisins or both
  • Pinch of salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger

**you can use the pulp from one whole pineapple and one large bunch of kale after juicing if you have a juicer that removes essentially all the pulp instead of using the actual pineapple and kale as listed in this recipe.

Instructions

  1. Blend pineapple and kale: Place the pineapple and kale into a blender. Blend until smooth, stirring as needed. If the pineapple isn’t juicy enough, add one of the eggs and blend again. Set the mixture aside.
  2. Preheat oven: Preheat the oven to 350°F (175°C) and line 24 muffin tin cups with muffin liners. Set aside.
  3. Grate vegetables and fruit: Grate the carrots, parsnips, and apple into a large bowl.
  4. Add wet ingredients: To the grated vegetables and fruit, add the eggs, blended pineapple/kale mixture, coconut, walnuts, dried fruit, spices, and honey. Stir until everything is well mixed.
  5. Add dry ingredients: Add the flour, baking soda, and sugar to the bowl. Mix until everything is combined.
  6. Scoop into muffin tin: Scoop the batter into the muffin tin, filling each cup about two-thirds to three-quarters full.
  7. Bake: Bake for around 20 minutes. Test with a toothpick; it should come out clean when inserted into the center of a muffin. If the batter is very wet, bake a little longer.
  8. Serve: Pair with scrambled eggs or nut butter for a nutritious breakfast!

Enjoy your delicious, healthy muffins!

Per muffin, about:

157 calories, 6 grams of healthy fat, 23 grams of carbohydrate, 3 grams of fiber, 2 grams of protein

22% of your daily vitamin A, 18% of your daily vitamin C, 6% of your daily Iron