today i woke up with a mission. BAKE OR DIE! and then i got hit with another one. RUN OR DIE.
so i did both.
lovely half hour run through Golden Gate park in the sunshine!
then… muffin time.
and per usual, i can’t follow a recipe to save my life. what started out as carrot cake muffins from fannetastic food morphed into veggie confetti muffins from Fat Free Vegan and then ended up being something of my own wild, crazy, delicious imagination.
Heres what I ended up with:
And here’s how you can end up some of that yummy-ness as well:
Hidden Veggie Muffins:
1 1/2 cups whole wheat pastry flour
1/2 cup almond meal (this was my first time using almond meal!)
1 tbsp cinnamon
3/4 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
heaping 1/4 tsp salt
5 medjool dates, chopped (this seriously was the best idea ever)
1/4 cup chopped walnuts
1 tsp apple cider vinegar
1 cup applesauce
1/4 cup honey (i used 1/2 cup sweetener total, you can use either all honey or half and half like me!)
1/4 cup sugar
1/2 cup almond milk (reduce milk if using all liquid sweetener)
2 cups assorted shredded veggies (i used sweet potato, zucchini and carrot… good choice on my part but you could probably use all zucchini or carrot.. i like variety)
Mix together all dry ingredients, then add wet (except for veggies.. save those for last!)
Fold in veggie shreds.
Grease muffin pan (or 11×9 baking dish.. this would make a great hearty cake as well)
Fill muffin cup even with top of tin and then bake for 30 minutes.. i totally underbaked mine cause i’m a freak and like gooey baked goods.
and here’s a little something we should all do more often: