These muffins are a good all-year-round treat, but especially delicious in the fall with the added spices and warming flavors!
Makes 12 muffins.
- 2 cups whole-wheat pastry flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk or buttermilk
- 2/3 cup sucanat or other natural sugar (I just used plain ol’ white granulated sugar)
- 2 eggs
- 6 tbsp ghee, melted (I used regular butter)
- 1 tsp vanilla extract
- 2 peeled fresh apples or pears (about 1.5 cups) cut into bite-size chunks
- 2 pitted dates, chopped (optional)
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
Preheat oven to 375 degrees. Spray muffin tins with oil.
Combine flour, BP, salt in large bowl. In separate bowl, whisk together milk, sucanat, eggs, butter, vanilla extract.
Pour the dry ingredients and mix gently until evenly moistened.
In a third bowl, combine fruits, maple syrup, and cinnamon.
Spoon muffin batter into the prepared muffin tins, filling them halfway. Add a heaping tbsp of the fruit mixture to each cup, and then top with the remaining batter.
Bake for 30 minutes, or until browned on top.
Cool a little, then take a HUGE bite and enjoy!
p.s. I have made this before but forgot to take pictures. Next time I make these I will make sure I’ll get pictures to post here. But I promise they are good!
Recipe adapted from Yoga Journal (October 2009), who adapted it from Yoga Kitchen, by Faith Stone and Rachael Guidry.