These three muffin recipes make great snacks during the Feast of Unleavened Bread.
Apple-Cinnamon
- 1 ½ c rolled oats
- ¼ cup whole wheat pastry flour (or gluten-free flour)
- 1 tsp cinnamon
- ¼-½ tsp sea salt
- 2 eggs
- ¼ cup water (or unsweetened applesauce, milk or Greek yogurt)
- ¼ cup coconut oil, melted
- 1 shredded apple (medium to large)
- ½ cup chopped dates (or raisins)
- ¼ cup walnuts (optional)
Instructions
- Combine dry ingredients.
- Mix together eggs, apple, liquid, apple and add in coconut oil. Pour wet ingredients into dry ingredients.
- Scoop ¼ cup portions into a muffin pan and let stand for a few minutes to absorb moisture.
- Bake at 325˚F for 25 minutes.
Blueberry Yogurt
- 1 ½ cup rolled oats
- ¼ cup whole wheat pastry flour (or gluten-free flour)
- ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ to ½ tsp sea salt
- 2 eggs
- ¼ cup coconut oil
- ¼ cup water (or milk of choice)
- ½ cup Greek yogurt
- Zest of one lemon (optional)
- 1 cup wild blueberries
- ½ cup chopped dates
- ¼ cup sliced almonds (optional)
Instructions
- Combine dry ingredients.
- Mix together eggs, liquid, yogurt and add in coconut oil. Put berries, zest and dates in the dry ingredients to dust them. Then combine wet and dry ingredients.
- Scoop ¼ cup portions into muffin pan and press the mixture down. Let stand for a few minutes to absorb moisture.
- Bake at 325˚F for 25 minutes.
Banana Carrot Cake
- 1¼ cup whole wheat flour
- ¼ cup freshly ground flax seeds
- ¼ tsp cinnamon
- Pinch of sea salt
- ¼ cup raisins
- 1 tsp vanilla
- 2 mashed bananas
- 1 cup carrot, grated
- 2 eggs
- ½ cup melted butter
- ¼ cup honey
- ¼ cup nut of choice (optional)
Instructions
- Stir together dry ingredients, raisins and nuts.
- Warm butter and honey together. Mix wet ingredients together.
- Combine dry and wet ingredients and distribute evenly among muffin cups.
- Bake at 350°F for 20 to 30 minutes.
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