2 ½ cups flour (variations: rice, can mix different portions of different flours, ground flax seeds, rice protein, garbanzo bean flour in place of ½ cup flour)
2 tsp baking soda
2tsp baking powder
¼ tsp unrefined sea salt
4 free range/organic eggs (variation: 1 cup of apple sauce or ¼ cup ground chia or flax seeds with ½ cup of water)
½ cup cocout oil (variation: ½ cup apple sauce)
¼ cup plain yogurt (variation: coconut, almond, rice or cow milk)
½ cup maple syrup or ½ cup honey
1 cup chopped nuts: walnuts, pecans, almonds,
Optional: orange or lemon rind, grated ginger, cinnamon, coconut, raisins, chopped prunes, raw unsalted pumpkin and sunflower seeds.
Pre heat oven to 350
Mix all dry ingredients into a large mixing bowl except nuts, seeds and dried fruit.
Mix all wet ingredients together in a separate bowl. Add the wet ingredients to the dry ingredients and mix. Fold in the nuts, seeds and dry fruit.
Cook for 20 minutes or until toothpick comes out clean.
Makes 12 large muffins
Dr. Jeda Boughton is a Doctor of Traditional Chinese Medicine and Registered Acupuncturist in Vancouver. She is also a Registered Herbologist and the founder of BodaHealth.