Zina’s No-Flour Vege Nut Muffins
I got this recipe from my friend Zina who made these for our get-together in Tucson in January 2018 (Bonnie, Zina and me.) Zina made lots of changes to her original recipe and I’ve made even more. This is how I am currently making the muffins. As Zina told me, the recipe is very forgiving, so feel free to experiment with other vegetables, nuts, etc. Calories below are for a single muffin. They are not low calorie but they are nutritions and tasty.
- 1 cup almonds
- 1/2 cup ground flax seeds
- 2 t. cinnamon
- 1/4 t. ground cardamom (optional)
- 1/4 t. ground cloves (optional)
- 1 t. baking soda
- 1/4 t. salt
- 3 eggs
- 6 to 8 oz fresh raw spinach
- 2 cups grated carrots or apples or mixture of both
- 1 cup walnuts or pecans, coarsely chopped
- Preheat oven to 350.
- Put almonds into a blender and blend till well ground.
- Add the flax seeds, spices, baking soda, salt and then blend again.
- Add eggs and blend.
- Stuff spinach into blender and then put carrots on top (to help weigh down the spinach).
- Blend till well mixed. You’ll probably have to stop and scrape the sides of the blender a few times.
- Mixture should be moist. Like a thick cake batter. If it seems too dry, add some water or applesauce or banana or … Be careful not to add too much. Just add a tablespoon at a time.
- Transfer mixture from blender to large bowl.
- Stir in walnuts or pecans. (Note that you don’t want these nuts to be in blender; you want them to stay chunky.)
- Grease a muffin tin or line muffin cups with paper or silicone liners.
- Spoon mixture into muffin cups.
- Bake for 30 minutes or until a toothpick comes out clean.
Variations I might try (not yet tried, so try at your own risk!):
- Add raisins at end (along with pecans or walnuts).
- Blend in some protein powder.
- Add a banana.
- Bake in a shallow pan like a cake instead of in muffin cups.