Garden of Eatin Muffins

Garden of Eatin Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 125.7
  • Total Fat: 4.2 g
  • Cholesterol: 27.2 mg
  • Sodium: 111.1 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.2 g

View full nutritional breakdown of Garden of Eatin Muffins calories by ingredient
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Wholesome, granola-like muffin that's low glycemic due to the coconut sugar. Also good without the blueberries. Wholesome, granola-like muffin that's low glycemic due to the coconut sugar. Also good without the blueberries.
Number of Servings: 24


    1/4 C raw almond pieces
    1/4 C walnut pieces
    1/4 C sunflower seeds
    3/4 C rolled oats (measured before grinding)
    1/2 C whole wheat flour
    1/2 C Flax Seed Meal
    3/4 C coconut Flour
    1/3 C coconut sugar
    1 t baking Soda
    ADD 1/2 t SALT NEXT TIME (not included in current specs)
    2 t cinnamon
    1 medium zucchini
    9 dates (reduce next time)
    4 prunes
    3/4 C pumpkin puree
    3 eggs
    2 t vanilla extract
    1 & 1/2 C buttermilk, lowfat
    2 bananas
    1 & 1/2 C blueberries


MUST have/use food processor!

In the food processor, chop the three types of nuts/seeds until they are in relatively fine pieces (not so much that they are meal, but just very small pieces).

Pour them into a separate large mixing bowl.

Grind oats into a flour. Add other dry ingredients and blend all in the food processor. Add to the mixing bowl and stir to combine with nuts/seeds.

Finely shred the zucchini in the food processor and then scoop into a small bowl and set aside. Put the regular blade back in and chop dates and prunes until in small pieces. Do not leave "on" too long or the date pieces will start clumping and sticking to the sides. Add pumpkin and puree more (it's a bit messy at this stage). Add the vanilla and eggs and puree more. Add the buttermilk and puree. Add the bananas and the shredded zucchini and puree.

Put blueberries in the bowl with the dry ingredients. Pour the wet ingredients over the dry/blueberries and gently combine with rubber spatula just until moistened. Do not over mix.

Spoon into 24 muffin tins (dough is very thick) and bake at 350 until done (about 20 minutes).

Number of Servings: 24

Recipe submitted by SparkPeople user BABSINATL.

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