Kelly's Dump Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
1 cup enriched unbleached bread flour2/3 cup whole wheat flour1 cup whole, unsalted almonds, ground 2 cups dry oatmeal—reglar, not quick-cooking3/4 cup cocoa powder1/2 cup milled/ground flax1Tb. baking soda1/4 tsp. baking powder1.5 tsp. salt1.5 tsp.cinnamon (more if desired)1/4 tsp. nutmeg5 large eggs1/2 tsp. stevia (optional)1 cup oil (canola or a blend)1 Tb. vanilla extract3.5 cups grated zucchini ad/or yellow squash (or fall squash in the winter, such as butternut or pumpkin)3 cups grated carrots2 very ripe bananas2 medium apples, peeled and cored2 medium raw beets, cut into quarters OR 2 cans sliced beets in water with no salt added1 cup raisins, softened in water for five minutes then drained1.5 cups chopped walnuts 2.5 oz. (about 3/4 of a bar) 75-85% dark chocolate, coarsely chopped1/3 cup milk (skim, coconut, almond—whatever kind you have on handOptional: 1/2 cup organic unsweetened coconut
Preheat oven to 325˚F (convection) or 350˚F (conventional).
Combine first 11 ingredients and set aside.
Grate zucchini, squash, and carrots. Set aside.
Place bananas, apples, beets, and raisins in food processor; pulse until it becomes a pulp. Set aside.
Combine eggs, oil, stevia (if using), and vanilla in a large bowl. Beat until well blended.
Stir in veggies, fruit, nuts, and chocolate pieces. Add to dry ingredients; stir until moistened. Mixture should be wet so that cooked muffins will not be dry.
Add a little milk at a time until batter is moist (cake-like).
Drop batter into lightly-oiled muffin pans. Bake abut 20 minutes, or until toothpick comes out clean (keep in mind that the chocolate will be runny, so avoid chocolate pieces when testing for doneness).
To avoid dryness, bake one muffin and taste to determine if more liquid is needed.
Yields about 40 muffins.
Serving Size: Makes 40 muffins
Number of Servings: 40
Recipe submitted by SparkPeople user CHOOGURU84.
Combine first 11 ingredients and set aside.
Grate zucchini, squash, and carrots. Set aside.
Place bananas, apples, beets, and raisins in food processor; pulse until it becomes a pulp. Set aside.
Combine eggs, oil, stevia (if using), and vanilla in a large bowl. Beat until well blended.
Stir in veggies, fruit, nuts, and chocolate pieces. Add to dry ingredients; stir until moistened. Mixture should be wet so that cooked muffins will not be dry.
Add a little milk at a time until batter is moist (cake-like).
Drop batter into lightly-oiled muffin pans. Bake abut 20 minutes, or until toothpick comes out clean (keep in mind that the chocolate will be runny, so avoid chocolate pieces when testing for doneness).
To avoid dryness, bake one muffin and taste to determine if more liquid is needed.
Yields about 40 muffins.
Serving Size: Makes 40 muffins
Number of Servings: 40
Recipe submitted by SparkPeople user CHOOGURU84.
Nutritional Info Amount Per Serving
- Calories: 191.1
- Total Fat: 12.4 g
- Cholesterol: 23.3 mg
- Sodium: 278.4 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.8 g
- Protein: 4.7 g
Member Reviews