Apple Blueberry Adaptogenic Muffins

I’ve been making these muffins twice a week (yes, twice a week) for the past year and I’m excited to share them with you today!

a few things to keep in mind about this recipe …

• forget everything you thought you knew about muffins
• these rustic beauties will power you through the morning with a nice even energy and plenty of fiber to get you on your way
• one of my favorite challenges around recipe development is finding ways to layer in health supporting ingredients without compromising flavor — not excited about eating a “healthy looking” muffin? nobody is; fear not, these tasty bundles will not disappoint on the palate ~ juicy & moist apple berries with autumn spicing and just the right hint of sweetness

what’s with the long list of ingredients 

you may need to purchase some ingredients that aren’t pantry staples for this recipe but I’m going to audaciously suggest that it’s well worth the investment.  A bag of turmeric and/or mushroom extract powder lasts me upwards of six months — I use them in this recipe and also add them to coffee – if you’re familiar with the product mud/wtr out of Venice, CA, the diy approach I’m proposing is a much (much) more affordable option that gives you more flexibility and, as with most recipes, once you’ve made these muffins a couple of times, they’ll come together quickly and easily.

what kind of mushrooms are you using 

not the magic kind! this recipe calls for functional mushrooms (also known as medicinal mushrooms or adaptogenic mushrooms) that do not cause any psychedelic or hallucinogenic effects — they’ve been used for centuries in TCM to improve health and the body’s overall functioning including warding off infection and supporting the immune system; more recently, attention has turned to their ability to support mood, performance and withstand stress. A recent review canvassing the available science can be found here.

mushroom extract powder: in terms of mix, i’m using an organic mushroom extract powder that incorporates: Lion’s Mane, Reishi, Cordyceps, Maitake, Shiitake, Turkey Tail & Chaga made by Sacred 7 (there are many other brands, I have no affiliation).

turmeric root powder: I’m sourcing the potent anti-inflammatory agent curcumin with an organic turmeric root powder made by Naturevibe Botanicals (there are many other brands, I have no affiliation).

Will the muffins taste like mushrooms

they will not! Neither the muffins (nor the powder on its own) taste anything like mushroom.  There is, if anything, a very subtle cocoa flavor but it’s not really perceptible.   Similarly, the turmeric powder flavor once incorporated into the muffin is imperceptible though it does contribute to a golden glow.

Tips & Tricks

• to make grating apples a snap, use a well sized hand-held grater (see photo) it really makes short work of this task
• keep the frozen blueberries in the freezer right up until you incorporate them into the batter (otherwise they may bleed as they thaw and turn the batter purple, no big deal but it does change the appearance)
• transfer about half a cup of the mushroom extract powder and (separately) the turmeric root powder into storage jars for easy access in the pantry (I use small lidded mason jars for this) and leave the remaining powder in their original bags stored in a cool, dark spot for future refills
• it’s best to store ground flaxseed in the fridge
• the berries and seasonings (cinnamon/ginger/Chinese 5 spice) are suggestions – you can adjust according to your own taste preferences
• these are modestly sweet tasting muffins – if you wish to increase sweetness, I suggest adding another date or two — increasing the maple syrup (liquid) might throw off consistency
• oven temperatures vary so it may take some practice to know the ideal timing for your particular oven

5.0 from 2 reviews

Apple Blueberry Adaptogenic Muffins (GF, Vegan Option)

 

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Prep time

15 mins

Cook time

24 mins

Total time

39 mins

 

These moist and tasty adaptogenic muffins are packed with health building goodies to keep you evenly fueled & satisfied through the morning

Author: kelly

Serves: 12

Ingredients

• 90 g (about 5) medjool dates, pitted
• 50 g (1/4 cup) olive oil
• 60 g (1/4 cup) maple syrup
• 350 g (2 good sized apples), peeled and grated (about 285 g once grated)
• 175 g (3/4 cup) milk of choice
• 1 tsp vanilla extract
• 
  
• 100 g (1 cup) old fashioned rolled oats (certified gf as required)
• 92 g (3/4 cup) millet flour (naturally gf)
• 4 Tbsp ground flaxseed (flax meal)
• ¼ tsp fine ground sea salt
• 1 slightly rounded tsp baking soda
• 1.5 tsp organic mushroom extract powder (I'm using Sacred 7)
• 1.5 tsp organic turmeric root powder (I'm using Naturevibe Botanicals)
• 2 tsp cinnamon powder
• ½ tsp ginger powder
• ¼ tsp Chinese five spice powder (optional but if you know it, you know it :)
• 
  
• 1 egg*
• 55 g (about ½ cup) walnut pieces
• 130 g (scant cup) frozen blueberries (i'm using smaller organic ones, not huge sized)
  
  
• *if you wish to make these muffins vegan, simply omit the egg, the flaxseed combined with the liquid will do just fine mimicking this consistency although you may end up with 11 muffins rather than 12*

Instructions

1. Preheat oven to 350 F
2. Grease a set of 12 muffin cups with olive oil
3. Combine: dates, olive oil and maple syrup in a small blender or processor and process until dates are well broken down into tiny pieces. Add grated apple, milk and vanilla and blend again (not until smooth, just combined -- see image #1 in composite)
4. Add oatmeal, millet flour, flaxseed, salt, baking soda, cinnamon, ginger, Chinese 5 spice, mushroom powder, turmeric powder (see image #2 in composite) and blend to combine
5. Add egg and walnuts and pulse again a few times
6. Transfer the batter into a mixing bowl and fold in about ¾ of the blueberries just until combined without over-mixing (see image #3 of composite)
7. Divide batter among the 12 greased muffin cups (I use an ice cream scoop for this with release, works like a charm) and add a few more blueberries and a sprinkle of oats to each (see image #4 of composite)
8. Bake for 24-28 minutes until muffins have risen and the tops are a deep golden color (the tops will not be 'firm' but they should have some solidity to them -- you don't want them too soft)
9. Remove the tray to a cooling rack for 10 before unmolding and cooling fully (or mostly :) before eating
10. Store remaining muffins in a covered container in fridge; they also freeze beautifully

3.5.3251