Blueberry-Carrot Muffins with Teff and Buckwheat (Gluten and sweetener free)
Adding fruit and mild-flavored vegetables naturally sweeten the muffins and add moisture. It also boosts the nutrient value of the muffin.
MY FAVORITE MUFFIN ADD ONS:
Beets: are a unique source of betaine, a nutrient that helps protects cells, proteins, and enzymes from environmental stress, according to Dr. Mercola.
Carrots: Dr. Axe tells us that carrots are one of the highest contributors to vitamin A in the American diet. Carrots also provide ample amounts of vitamins C, D, E, and K, as well as many minerals such as magnesium, potassium, and calcium.
Spinach: high in niacin and zinc, as well as protein, fiber, vitamins A, C, E, and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese according to Dr. Mercola.
Swiss chard: The health benefits of Swiss chard are amazing, and include the ability to regulate blood sugar levels, prevent various types of cancer, improve digestion, boost the immune system, reduce fever and combat inflammation, lower blood pressure, prevent heart disease, increase bone strength and development, detoxify the body, and strengthen the functioning of the brain.
Blueberries: can help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health.
Sweet potatoes: stabilize blood sugar, high in antioxidants, boost brain health, enhance immunity and promotes vision health.
Plantains: are a great source of potassium. Green plantains are an excellent source of resistant starch and fermentable fiber, which helps build gut flora
Bananas: are a good source of potassium, vitamin B6, vitamin C, magnesium, copper, and manganese
Apples: vitamin C, vitamin K, vitamin B6, and riboflavin. The list also includes minerals like potassium, copper, manganese, and magnesium. Apples are very good sources of dietary fiber and a single serving provides 12% of the daily fiber requirement. They are packed with phytonutrients and flavonoids like quercetin, epicatechin, phloridzin, and other polyphenolic compounds.
Pears: are high in fiber and vitamin C.
Strawberries are high in vitamin C, folate, potassium, magnesium, manganese and fiber.
On to the recipe…
3 eggs 2 cups of shredded carrots 2 cups frozen organic blueberries 1/2 cup mashed banana 1 cup teff flour 1 cup buckwheat flour 1 cup arrowroot flour 1 TBSP ground cinnamon 1 tsp ground cloves 2 teaspoon vanilla extract 2 teaspoons baking powder 1/4 cup melted coconut oil
PUTTING IT ALL TOGETHER:
Preheat the oven to 350F
Line your muffin tins with parchment liners.
Peel 2-3 large carrots and chop them into smaller pieces. Use a food processor or high-speed blender. Shred the carrots into small ones, but don’t puree them.
Add three eggs to the carrots and pulse a couple of times to combine.
Marsh one ripe banana into a large bowl. Add the carrots and eggs. Stir well to combine.
Add flours, spices, and baking powder in a medium bowl. Stir well to combine.
Add the flours to the banana mixture. Stir well to combine. Then add the melted coconut oil and stir again.
Add the frozen blueberries and stir well.
Pour 1/4 cup of batter into each muffin cup and bake for 30-35 minutes.
Remember to tag me on Instagram at #moms4healthusa when you make these amazing little muffins!!