I love that the Farmers Markets have started! I get so excited, because I feel like I get so inspired during the Spring to cook and bake more amazing things (watch out!).
My mom and I were traveling this weekend, but you can bet that we planned a trip to the local Farmers Market as part of our schedule. I love shopping in other cities, seeing what makes all of their locals come together and share what they’ve been working on.
In the case of this trip, the market was in my old hometown. So the market was my old favorite. It brought back warm memories and a sweet feeling of home.
I was able to catch up with an old, dear friend of mine, walk around looking at the beautiful stalls of flowers, herbs, vegetables, and baked goods, and feel at ease. I also got to try an amazing Cardamom Iced Coffee! It was crazy good…yes, I’ll try to figure out a recipe for you.
But until then, I’ll share a recipe for some muffins my mom and I made. They’re full of…well, everything! I stumbled across the recipe while reading Joanne Chang’s cookbook, Flour, and knew I had to make them! There’s barely enough batter to hold together all of the goodies inside. From zucchini (my favorite Farmers Market find) and apples to nuts and coconut, this muffin will have you feeling fueled and comforted, ready for the day. They’re not heavy, like some “cake” muffins, they’re just full of good ingredients.
They make an absolutely perfect snack to carry as you walk out the door to start your day. Enjoy!
More Than Morning Glory Muffins
(makes 18 muffins)
½ cup oat bran
½ cup hot water
1 ½ cup grated zucchini (~1 small zucchini)
1 apple, peeled, cored, diced
½ cup raisins (or chopped dried cherries if you don’t like raisins)
½ cup toasted pecans, chopped
½ cup shredded coconut
½ cup unsweetened applesauce
½ cup brown sugar
½ cup coconut oil, melted
1 tsp vanilla extract
1 ½ cup flour (white whole wheat or gluten-free blend)
¾ cup old fashioned oats
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
~Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray OR line them with muffin liners.
~In a large mixing bowl, combine the oat bran and hot water. Add to that the zucchini, apple, raisins, pecans, coconut, and applesauce. Stir together and set aside.
~In another mixing bowl, combine the eggs and brown sugar. Start mixing with a hand mixer or your stand mixer, beating the eggs and sugar together until they start to get light and full (several minutes). Then drizzle in the coconut oil while mixing, followed by the vanilla extract.
~Into the eggs/sugar mixture, add the flour, oats, baking powder, salt, and cinnamon. Start folding them together. Finally add all of the fruit/nuts and stir together until fully incorporated (there will seem to be mostly add-ins and barely any batter. This is perfect!).
~Spoon the batter into your muffin tin. You’ll want to fill the muffin compartments, piling the ingredients up. Bake for 28-30 minutes, or until a test stick comes out clean (or if you press the top of a muffin gently, it springs back). Let cool before removing from the tin. Enjoy!
Recipe adapted from Flour by Joanne Chang