Autumn Glory Muffins - Sure to Please Everyone!

Posted by: Ursula Zamora on Friday, September 13, 2013

Those of us with children know that from time to time we have that child who doesn’t want to eat much of anything—no matter how hard you try to coax them! For me, that is my oldest son, who picks out anything green, scans everything and constantly needs to know all of the ingredients in every single meal.

It seems to be the most difficult in the morning when he needs a little fuel to get through his day. Now that it’s fall, it’s a bit easier to pack some great ingredients into a morning muffin to not only get him to eat, but sneak in some nicely hidden veggies as well. In this recipe, I actually peeled the green off the zucchini so that my son didn’t see it and the flesh of the zucchini actually melts into the pumpkin! (How’s that for a “stealth” muffin?)

This is a variation on the “morning glory” muffin, but it’s loaded with healthy ingredients, including our Extra Virgin Coconut Oil and RAW Organics™ Golden Flaxseed with Antioxidant Fruit. Here’s how to make them!

Autumn Glory Muffins

¾ cup organic sugar or sweetener of your choice
¼ cup Garden of Life Extra Virgin Coconut Oil
2 organic eggs (or 2 cups of applesauce or banana as a substitute)
¾ cup organic pumpkin (canned or home cooked)
¼ cup water
1 ½ cup flour
¾ tsp. baking powder
½ tsp. baking soda
1 tsp. apple pie spice
½ cup chocolate or carob chips or chopped walnuts
½ medium sized organic zucchini shredded
1 medium sized organic carrot, peeled and shredded
2 Tbls. RAW Organics Golden Milled Flaxseed with Antioxidant Fruits


Preheat the oven to 400F. Line your muffin pan or grease and flour the pan.
In a bowl, combine all dry ingredients excluding sugar/sweetener.

In a separate bowl mix sweetener, coconut oil and eggs. Add water, pumpkin, zucchini and carrots and blend. Add wet ingredients to the dry and mix well. Add chocolate chips/nuts and mix well.

Fill muffin cups about 2/3 full and bake for 20-25 minutes.

Cool and enjoy!


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