Today's muffin recipe was based off "The Healthy Applesauce Carrot Muffins" recipe from Mel's Kitchen Cafe blog. Check out her blog for the directions and the original ingredients.
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 1/4 cup honey
- 1 egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup pureed spinach and pear sauce
- 1 smashed banana
- 3/4 cup finely shredded carrots (about 2-3 medium carrots)
- 1/4 cup golden raisins
Let's just call these "everything but the kitchen sink" muffins. The original recipe called for applesauce, which I didn't have. So I improvised ... I pureed 1 chopped pear, a little water, and about 1/2 cup of fresh spinach. It made a lovely green colored sauce. That sauce, along with 1 smashed banana, were substitutes for 1 cup of applesauce.
I also added the raisins (not in original recipe) for some added sweetness since I decreased the honey from 1/2 cup to 1/4 cup.
I've tried a muffin and they're pretty tasty. I used melted coconut oil and a brush to grease the muffin tin to avoid using paper liners.
Waiting on my little buddy to wake up from his nap so he can taste one.