Hearty Muffins

This recipe features 3 TBSP raw veggies per muffin, plus extra protein and fiber from nuts, seeds, and coconut. Made with a combination of our All-Purpose Flour Artisan Blend and our Almond Flour. See our step-by-step photo instructions!



    • ½ cup Pamela’s Nut Flour Blend (55 gr.)
    • ½ cup Pamela’s All-Purpose Flour Artisan Blend (70 gr.)
    • ½ cup brown sugar
    • 2 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp allspice
    • 1 tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • ¼ cup currants or raisins (if dry, soak in 2 TBSP. hot water, drain)
    • 1 cup peeled and shredded carrot and/or yam (large shred)
    • ½ cup grated apple, zucchini or crushed and drained pineapple
    • ½ cup chopped spinach (optional)
    • ½ cup shredded, unsweetened coconut
    • ½ cup walnuts, toasted and chopped (or nut of choice)
    • ¼ cup pumpkin seeds, toasted (or seed of choice)
    • zest of 1 orange (Optional)
    • 2 eggs, large
    • ⅓ cup oil
    • 2 TBSP liquid: orange juice, water, pineapple juice, milk or milk alternative

    Pre-heat the oven to 375° with rack in center of oven, line pan with cupcake papers and spray well.

    In a large bowl whisk together the All-Purpose Flour and Nut Flour Blend, sugar, cinnamon, ginger, baking soda, baking powder and salt. Stir in grated fruit and veggies, coconut and nuts. Mix well until all is coated.

    In a separate bowl mix together eggs, oil, and liquid. Add to the flour mixture and stir until ingredients are well combined.

    In cupcake pan, scoop mixture into sprayed papers and bake about 18 to 25 minutes for standard cupcakes or 15 to 20 minutes for mini muffins. They will look a little dry and grainy when done.

    Chef's Note: Good the next day, if covered. Warm about 15 seconds in the microwave.

    © Pamela's Products, Inc.

Customer Reviews

Based on 5 reviews

The "printed" recipe does not line up with the website recipe -- the printed uses 2 flours instead of listing that as an option and the printed lists 1 cup of carrot or yam vs the web page says 1 cup each of carrot and yam for 3 cups total of vegetables not sure but might be other inconsistencies. I would like to make this recipe and wondered which amount of vegetables is correct?


The spinach seems to be left out of the recipe as shown here. And I assume we add the baking powder at the same time we add the baking soda? These are delicious. How many can I eat and not feel too guilty. My husband and I are waiting to have a third. Is the nutrition information listed somewhere? LOVE THESE! Thank you.


These sound good but do you have suggestions for swapping out the eggs for flaxseed eggs, applesauce, etc. and if so, how much baking powder or other ingredients to add to balance it out? Thanks.


I only have your Pancake and Baking Mix. Can I substitute that for the Artisan Flour?


Definitely worth the effort! I don't know how well they keep after the first day because I suspect they will all be gone by morning! I chose to use 1 C. Pamela's Artisan Blend Flour and omitted the nut flour. Since there are many options available with this recipe, I will tell you that I used carrot, zucchini, walnuts, sunflower seeds, and all the other ingredients. For the liquid option, I used sour cream (because I had it) and also added 2 T water because I'm high altitude and it looked like it was a little dry. For oil, I used coconut oil. I used regular size muffin cups and it make 14. I hope they freeze well because these muffins are the best!