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
- 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.
- Preheat oven: Preheat the oven to 350°F (175°C) and line 24 muffin tin cups with muffin liners. Set aside.
- Grate vegetables and fruit: Grate the carrots, parsnips, and apple into a large bowl.
- 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.
- Add dry ingredients: Add the flour, baking soda, and sugar to the bowl. Mix until everything is combined.
- Scoop into muffin tin: Scoop the batter into the muffin tin, filling each cup about two-thirds to three-quarters full.
- 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.
- 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