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Sweet Pea Muffins

May 12, 2016

 

The idea for using sweet pea puree into muffins came to me yesterday when I was pureeing organic green peas for baby food.  My five month old Ivy has been eating mushed banana in addition to her milk for the past month, while her twin Blair isn't quite ready for food yet.  When Ivy decides she is hungry for something more than milk, I usually dash to the kitchen, grab a chunk of ripe banana and start mashing away to feed her before she turns into what I call "the Kraken".  

 

Though this usually works well, I don't want her to prefer sweet fruit over veggies, so I spent yesterday steaming and pureeing and freezing veggies that I can hopefully grab and thaw pretty quickly.  When I was hungry but to busy to fix myself a snack, I ate a spoonful of the sweet peas and took a moment to appreciate the green mild sweetness of the peas.  They are almost sweet enough to satisfy my sweet tooth, and I wondered idly if anyone has ever tried to make sweet peas into a cake or baked good. 

 

Naturally, I then realized I should do exactly that.  So with some of the puree, I tinkered around and came up with this muffin recipe that is actually amazing!  I love it and the color, and it may just be my new go-to snack when I want something filling, sweet and packed with hidden veggies.  Also, with a warm cup of white peony tea, it is divine and you will feel like you should be enjoying this afternoon treat in the Secret Garden.  Or while reading The Secret Garden.  Or whatever sounds delightful.

 

Sweet Pea Muffins

yields 10-11

 

Ingredients:

 

1-1/2 cup gluten-free flour (I used 1 cup gf oat flour, 1/2 cup of all purpose gluten-free flour)

1 tablespoon coconut flour

1/4 cup xylitol

1/4 cup sucanat

sprinkle sea salt

1 cup pureed peas (fresh or frozen work fine; thaw the frozen ones first)

2 eggs

2 tablespoons coconut cream or yogurt

2 tablespoons coconut milk

1 teaspoon vanilla

1 tablespoon coconut oil or oil of choice

Optional for more of a sweet dessert: add 1/4 cup nondairy chocolate chips to the batter last.

 

Directions:

 

1.  Whisk dry ingredients together; set aside.

2.  Whip eggs by hand and stir into dry ingredients, followed by the rest of the wet ingredients.

3.  Let batter sit 10 minutes while you preheat the oven to 400 F and line a muffin tin with papers.

4.  Fill each tin 3/4 full and bake for 16-20 min or until an inserted toothpick comes out clean.  Let cool on a wire rack for 5-10 min then enjoy!

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