All Day Glory Muffins

Author

Mymi Eberhardt

Servings

12 muffins

Category

Bread

Ingredients

• 1 cup all-purpose flour (130g)
• 1/2 cup buckwheat flour (50g)
• ¾ cup light brown sugar (175g)
• 1 tsp Curcumade spice blend (4g)
• 1/2 tsp baking soda (3g)
• 1/3tsp (1g) Salt
• 1/2 cup unsweetened shredded coconut (50g)
• 3/4 cup golden raisins (75g)
• 1/2 cup chopped walnuts (50g)
• 1/2 packed cup grated carrots (75g)
• 1 packed cup grated apple (150g)
• 2 eggs (100g)
• 1/4 cup olive oil (50g)
• 1/4 cup tahini (60g)
• For the topping mix 1 cup of mixed chopped nuts with 1/4 cup of white and black sesame

Directions

1. Preheat the oven to 350F. Prepare your muffin tin by spraying it lightly with baking spray or lining them with paper liners.
2. In a large bowl combine all the dry ingredients, flours, light brown sugar, baking soda, salt, Curcumade and shredded coconut, then stir in the raisins, walnuts, grated carrots, and apple. Toss the mix until everything is well distributed.
3. In a separate bowl whisk together the eggs, olive oil, and tahini (it should look like a loose mayonnaise).
4. Add the egg mixture to the dry mixture with a plastic or wooden spatula. Stir until well combined.
5. Fill the muffin tins about ¾ full, 75g or 2.5oz per muffin, and top with the mixed nuts and sesame seeds
6. Bake in the oven until a skewer inserted in the middle of a muffin comes out clean, about 20-25min. Rotate the muffin tray after the first 12min to ensure even baking.
7. Cool the muffins for 10min in the tray before removing them, they are delicious warm, or you can cool them down on a cooling rack and store them in an airtight container for 3-4 days at room temperature.