Superfood Multigrain Muffins
I have been making these Superfood Multigrain Muffins for over 7 years and they are absolutely a favorite in our house! They are loaded with so many super healthy ingredients! I love that every bite has carrots, fruits, seeds and multigrain. They are naturally sweet and simple. Try them once and you will have everyone begging you to make more.
These muffins are a huge hit at weekend retreats. I am an early riser and like to have a little something with a cup of coffee when I wake up but I don’t want to wake the other 20+ ladies who are still asleep! They make for a perfect “quick & quiet” breakfast or as a mid-day snack to refuel with during the day. No muffin has come close to meeting this nutritional profile – omega 3’s, 6.6 grams of fiber, vegetables, fruit, and a whole grain ALL in a grab & go breakfast? Perfection.
The added protein content with hemp seed and chia seeds has earned them the pet name “birdseed muffins” with a particular friend who loves to tease me about always being the one to try and add a healthier or better-for-you spin on my home cooking. The good-for-you fat from the sunflower seeds, pumpkin seeds, chia seeds, and olive oil is certainly a bonus. These delicious muffins serve up fruit (raisins, blueberries, pineapple, and apple) with some veggie (carrot), too. Made with my whole grain flour blend and just a bit of sugar, there’s nothing lacking in these nutrition powerhouse muffins. If you don’t want to make your own multigrain blend, store bought multigrain flour or even whole wheat flour will work.
These muffins freeze very well and for that reason, I’ve been known to double the recipe. I hope that they become one of your all time favorite recipes too!
Enjoy!
Superfood Multigrain Muffins
DifficultyMedium
Servings24
Prep time20 minutes
Total time1 hour
This muffin is absolutely LOADED with all the good stuff to boost your energy any time of day. Whether you're snacking on the run to and from events or having this as a kick-start to your day with your morning coffee, this muffin will keep you feeling satisfied for quite a while.
Ingredients
- 2 cups multigrain flour, (see my blend below)
- 1 cup sugar
- 1 Tbls cinnamon
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded coconut, unsweetened
- 1-1/2 to 2 cups raisins/dried cranberries/dries blueberries/dried apricot diced, or any kind of dried fruit (1/2 cup each type)
- 2 cups carrots, shredded
- 1 apple, shredded
- 8 oz crushed pineapple, drained
- 1/2 cup sunflower seeds, raw unsalted
- 1/2 cup pumpkin seeds, raw unsalted
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 3 eggs
- 2/3 cups olive oil
- 1 tsp vanilla
My homemade multigrain flour blend (1,000 gram batch):
- 200 grams brown rice flour
- 200 grams oat flour
- 200 grams teff flour
- 200 grams whole wheat flour
- 100 grams flax meal
- 100 grams corn starch
Instructions
- 1
Preheat convection oven to 350 F
Using 2″ x 1-1/4″ muffin liner paper, line 24 muffin cups
- 2
In a large mixing bowl, combine flour, sugar, cinnamon, baking powder and salt.
Add dried fruit, coconut, seeds, crushed pineapple, apple & carrots. Stir to combine.
Batter will be very thick!
- 3
In a separate small bowl, whisk eggs with oil and vanilla.
Add this mixture to the large bowl and stir well but avoid overmixing. This will be a very thick batter…trust me on this.
- 4
Divide batter evenly among 24 regular muffin cups (use 2″ x 1-1/4″ size liners)
- 5
Bake at 350 F for 30-40 minutes.
I baked in convection and mine took 30 minutes – test with a toothpick to see if it comes out clean.
Notes
These muffins freeze very well. But don’t expect them to last long enough to freeze!
Keywords:superfood muffin, chia, hemp, multi-grain flour
Comments closed