This recipe is gluten-free, dairy-free, soy-free, vegetarian and vegan.
- Recipe Yields: ~12 muffins (depending on the size)
- Prep time: 12 minutes
- Cook time: ~17 minutes
- 1/3 cup melted coconut oil
- 1 Tbsp coconut nectar (or honey, or Grade B maple syrup)
- 2 tsp vanilla
- 1/2 cup unsweetened applesauce
- 1 ripe banana, mashed
- ¼ cup coconut flakes
- 1 cup almond meal
- 1 cup gluten-free quick cooking oats
- ¼ cup sprouted pumpkin seeds (sprouted has more nutrients) (optional)
- ⅛ cup sunflower seeds (optional)
- A few dashes of sea salt
- 2 dashes of cinnamon
- 2 dashes of nutmeg
- ¼ cup ground flaxseed (optional)
- 1 Tbsp psyllium husk (optional)
- ¼ cup raisins (optional)
- Preheat oven to 365°
- In a large bowl, combine wet ingredients
- In a separate large bowl, combine and mix dry ingredients
- Combine wet and dry ingredients. Mix well. If mixture seems too dry, add additional applesauce. If mixture seems too wet, add additional oats/almond meal. This mixture should be “wetter” than a typical dough to ensure the muffins are soft when they are done baking.
- Line a cookie sheet with parchment paper, or use a muffin tin with the paper muffin liners. (Or, omit liners all together, it’s up to you).
- Drop batter by heaping spoonful onto cookie sheet. Muffins/cookies do not change shape while baking, however they look when you drop them on the cookie sheet is how they will look when they are fully baked.
- Bake for ~17 minutes at 365° (baking times vary per oven). Remove from oven when the muffins start to brown on top.
- Let cool for a few minutes, then, enjoy!
Feel free to be creative with the ingredients! Nuts, seeds, raisins, etc. are all great additions, and if you don’t like something, feel free to omit it! You’ll notice that most of the dry ingredients are listed as “optional”. Also, I am very loose when it comes to measurements for this (and most) of my recipes. If you find you prefer more or less of something, please feel free to customize this recipe to fit your taste! Enjoy!