True Life: My son’s a muffin addict.
In fact, several nights ago we awoke out of our sleep to the screams of “MUFFINSSSS!!!!” coming from my son’s bed. Upon closer examination, it was discovered that little Fig was having a passionate and vivid muffin dream. Muffins rock my little guy’s world and I’m happy to supply his daily fix.
In my attempt to make the healthiest muffins on the block, I stumbled across this recipe for “bread”. I’ve made several loaves, all of which were scrumptious but had no luck convincing the little guy to eat it. So, I’ve been experimenting with several different variations over the last few weeks. Eventually I decided to load it with dried fruit and make it into the revered muffin.
Nicknamed The Bliss Muffin ( for the bliss it supplies Fig), these Muffins are a great activity for little kids to participate in. In fact, muffin making in general is a quick, easy, and super fun way to get little folks into the kitchen. Just watch out that the batter doesn’t disappear before your eyes. All that goodness can be hard to resist!
The Bliss Muffin:
First and foremost, I suggest you check out the original recipe ( found here) and even make a loaf or two of bread.
Ingredients for 12 Muffins:
- 1/4 cup sunflower seeds
- 1/4 pumpkin seeds
- 1/4 cup flax seeds
- 1/2 cup of shaved almonds
- 1 ½ cup of rolled oats
- 1/4 cup of dried cranberries
- 1/4 cup of dried turkish apricots
- 1/4 cup raisins
- 1/4 cup of currents
- 4 Tbsp. psyllium seed husks
- 1 tsp. fine grain sea salt
- 1 1/2 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
- 4 Tbsp. melted coconut oil
- 1 3/4 cups / 350ml water
- Combine all ingredients in a bowl ( except the water, coconut oil and maple syrup)
- Melt the coconut oil in a pot. Once melted, add the water and maple syrup to the pot. Mix well.
- Add the mixed coconut oil, water, and maple syrup to the rest of the ingredients and make sure everything is mixed well and thoroughly coated.
- Place batter in a muffin tin. Pack down batter as much as humanly possibly without the batter spilling over the top ( this is key).
- Let batter set in the muffin tin for at least 2 hours. The longer the better.
- Bake muffins at 350 degrees for about 50 minutes.
- You’ll need to be very vigilant in watching the muffins to make sure they don’t over crisp.
- Leave muffins to cool. Again, the longer the better. I left ours overnight and was amazed at how structurally sound they were compared to other batches that fell apart much easier.