GF Healthy Loaded Muffins
I absolutely LOVE these muffins! They are great for using up some veggies in the fridge. These muffins are so forgiving and allow you to put almost anything into them…well, within reason of course. I have made these a few different ways with great success. There are a number of ingredients in this recipe, but if you love them as much as I do, you’ll appreciate all the goodies and make them often.
This recipe actually gives you about 18 muffins. I actually use 5 small loaf pans (3×5) and cut them into thirds. This makes it easier and more compact to store in containers. They keep really well in the fridge for about 3 weeks without any change in texture or moistness. This makes it a huge plus since it takes me a few weeks to devour them. I force myself to only eat one on days when I’m more rushed to get out the door.
Feel free to add any mixture of dried fruit and nuts. I usually have pine nuts, pecans and pumpkin seeds in the freezer and mix them for variety. I have found, the more variety, the better. Instead of using 1/2 cup of organic vegetable oil, I’ll use 1/4 cup of avocado oil and 1/4 cup vegetable oil. This gives me a softer texture.
Have fun experimenting with adding what you love most and let me know how you like them.
GF Loaded Muffins
These muffins are very easy to make and are sure to please any hungry person. They are best when eaten while still warm, but you can refrigerate them for a few months with great results. Try your hand at substituting different dried fruits and nuts and enjoy the flexibility these muffins provide!
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* This recipe makes about 16 muffins depending upon the ingredients. I tend to add lots of veggies, so I end up with 18 muffins as a result.
Preheat the oven to 350 degrees. Prepare 12-16 muffin cups by either lining the pan with paper liners or greasing your muffin tins with coconut oil.
Mix together all of the dry ingredients in a large bowl. Stir in the grated carrots, zucchini, apple, along with the nuts, raisins and cranberries. Mix well.
In a small bowl, whisk together the eggs, oil, applesauce and vanilla. Slowly pour the egg mixture into the mixture and still all contents together until moistened.
Add about 1/3 cup of batter in each muffin cup. Don't worry about overfilling the muffin cups as these muffins don't rise a lot.
Test for doneness after 20-25 minutes by inserting a toothpick into the center of a few muffins. When the toothpick comes out dry, the muffins are ready to cool. Remove them from the pan after about 10 minutes to cool further.
These muffins will retain their moisture when stored in the fridge, even for 3+ weeks! You can freeze the muffins as well.
You can use 2 cups of carrots or 2 cups of zucchini instead of 1 cup of each if you prefer. Just make sure the moisture has been wicked out of the zucchini. To do this, I use one paper towel sheet and sprinkle the grated zucchini on one half, then fold the other half over it. I then press down on the paper towel with my hand and squeeze out the water. If your zucchini needs more wicking, use another paper towel.
You can also omit the coconut or add in other chopped dried fruit. The beauty of these is that you can change things up and they'll still turn out great.
If using small loaf pans, increase the cooking time to 30 minutes. Gluten-free breads tend to need a minute or two more time to bake, so test to ensure the center is done.
If you like these or come up with other ingredient swaps, please share in the comment box below. Enjoy!
Freeze for up to 3 months.