Kelly's Dump Muffins

1 cup enriched unbleached bread flour
2/3 cup whole wheat flour
1 cup whole, unsalted almonds, ground
2 cups dry oatmeal—reglar, not quick-cooking
3/4 cup cocoa powder
1/2 cup milled/ground flax
1Tb. baking soda
1/4 tsp. baking powder
1.5 tsp. salt
1.5 tsp.cinnamon (more if desired)
1/4 tsp. nutmeg
5 large eggs
1/2 tsp. stevia (optional)
1 cup oil (canola or a blend)
1 Tb. vanilla extract
3.5 cups grated zucchini ad/or yellow squash (or fall squash in the winter, such as butternut or pumpkin)
3 cups grated carrots
2 very ripe bananas
2 medium apples, peeled and cored
2 medium raw beets, cut into quarters OR 2 cans sliced beets in water with no salt added
1 cup raisins, softened in water for five minutes then drained
1.5 cups chopped walnuts
2.5 oz. (about 3/4 of a bar) 75-85% dark chocolate, coarsely chopped
1/3 cup milk (skim, coconut, almond—whatever kind you have on hand

Optional: 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.