This taro muffin recipe started out as an experiment when we returned from a long trip and had very little growing in our garden. In our freezer was vacuumed sealed taro, frozen bananas and in our garden 10 pounds of carrots. This is a surprisingly healthy muffin made with coconut oil, maple syrup, fresh carrots, cooked kalo and organic white flour.
This muffin recipe is also heavy on the carrot and the taro and the banana, because this is how we use up our homegrown food! The maple syrup and banana are just enough to sweeten it without it feeling like it should be a dessert. These are “hearty” or “hardy” muffins, perfect for the health food addict that still loves baked goods any time of the day. I encourage you to make them with as many organic or local ingredients as possible.
yield: 12 large muffins
you need: muffin tin(s), a blender, and a food processor or cheese grater and of course and oven.
Dry ingredients for taro muffins:
- 3 ½ cups white flour (or 2 ½ cups white flour, 1 cup oats)
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
Wet ingredients for taro muffins
- 6 small bananas
- ⅔ cups coconut oil (unrefined if you like the coconut flavor)
- ½ cup maple syrup
- 4 eggs
- ½ cup almond milk (or any other milk, you could try yogurt)
Ingredients to fold in at the end:
- 3 cups shredded cooked taro (pressure cook taro using this recipe, cool and shred using a food processor).
- 3 cups shredded raw carrots (peeled and put through shredder in food processor
- ½ cup raisins (optional)
- ½ macadamia nuts chopped roughly (pulse in blender on low works fine)
Preheat the oven to 375 degrees Fahrenheit. Grease large muffin pans with coconut oil. Combine the dry ingredients listed above in a bowl. Next, in a blender, combine the wet ingredients listed above. Then, mix the wet ingredients into the dry ingredients. Then fold in the taro and carrots, chopped mac nuts and raisins. Fill muffin tins to the top, even out the batter and bake for 35-40 minutes until golden brown on top and muffin springs back at you when you poke it. Cool for a few minutes in the muffin pan and then continue to cool on wire racks. Enjoy warm, refrigerated or you can even freeze them (vacuum seal for best results).
If you like this recipe try my :