My wife found the recipe in Shape Magazine, which always has many great recipes. I added the banana. Delicious!
- 1 medium turnip
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened vanilla almond milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon orange zest
- 3/4 cup fresh or frozen blueberries
- 2 bananas diced
- Preheat the oven to 375 degrees . Line or grease a 12-cup muffin pan.
- Grate the turnip and drain any water.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together eggs, applesauce, maple syrup, almond milk, vanilla, and orange zest.
- Add the dry ingredients and grated turnip to the wet mixture; mix to combine. Gently fold in blueberries.
- Divide batter evenly among muffin cups. Bake until a toothpick inserted in the center of the muffins comes out clean, 25 to 30 minutes.
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- 1 cup/120 grams all-purpose flour
- ¾ cup/85 grams whole-wheat flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup/177 milliliters whole milk
- ¾ cup/160 grams packed dark brown sugar
- 2 large eggs
- ¾ cup/90 grams shredded carrot (from 2 medium carrots)
- ½ cup/77 grams shredded apple (from 1 medium apple)
- ½ cup/57 grams unsweetened shredded coconut, toasted
- ¾ cup/90 grams finely chopped walnuts, toasted
- ¾ cup/112 grams raisins
- 1 1/2 teaspoon chia seeds (my addition)
- ½ cup/118 milliliters melted coconut oil
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts, chia seeds and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
- Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.
Recipe from The New York Times.