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Sip & Savor

January 25th, 2022

Root Vegetable Muffin Recipe

Stream culinary nutrition classes, along with on-demand workouts, with a FREE 3-month Savor + Sweat membership, your gift with The Tidbits Crunch.

Looking to sneak in more vegetables? Here's a tasty recipe from Savor + Sweat by Erin Stewart (pictured), a Texas chef who got her training in a NYC raw food mecca. You'll get a FREE three-month membership for unlimited cooking and fitness classes on Savor + Sweat when you opt into The Tidbits Crunch.

For just $25, The Tidbits Crunch includes 5 in-person classes at 5 local studios, plus virtual access to Erin's app (total value of $225). 

Savor, sweat, repeat.

Root Vegetable Muffins (Yields 12, or make into loaves)

INGREDIENTS
2 cups gluten free or all purpose flour 
2 tsp baking powder 
2 tsp baking soda 
1 tsp cinnamon 
1/2 tsp sea salt 
1/2 tsp nutmeg 
1/4 tsp ground cloves 
1/4 cup melted coconut oil +
1 cup + 2 Tbsp pure maple syrup 
1/2 cup plant milk 
2 Tbsp orange juice 
2 tsp apple cider vinegar 
1/2 tsp pure vanilla extract 
2 cups grated veg (carrots, sweet potato, beet, apple) 
1/2 cup golden raisins (optional) 

DIRECTIONS
Preheat oven to 350 F. In a medium bowl, whisk together the dry ingredients. In a separate medium bowl, whisk together the wet ingredients. Pour the wet mixture into the dry mixture and stir together with a spoon or spatula. Fold in the grated vegetables and the raisins. Scoop batter evenly (or about 3/4 the way full) into a dozen muffin tin lined with papers or greased. Bake in the oven for about 20-25 minutes, or until center is set and a toothpick comes out clean. 

See the full recipe here!

 

Experience 5 types of fitness, plus 3 months of virtual cooking and workout classes from Savor + Sweat, for just $25

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