Survival Muffins

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If you’re looking for a muffin recipe that is sweet, fluffy, and light, then these muffins aren’t for you. If you’re looking for something as delicious as it is healthy, hearty and full of texture, then these are your muffins! They’re my take on the famous Morning Glories. My friends and I survived on these in college (thank you mom!), Chris and his colleagues survived on them during grad school and now I feed them to my fast growing little pipsqueaks. They’re almost a meal in themselves. The ingredient list is lengthy but don’t fret if you don’t have everything. The recipe is very forgiving and certain items won’t be missed if you can’t swing it. Also don’t be alarmed if yours don’t look like the ones in the photo. Each time I bake these, they turn out different depending on what we have on hand. Yet each time they are devoured by all.  Hope you enjoy!

Survivor Muffins:

Makes about 2 dozen average sized muffins


  • 2 1/2 cups of whole wheat flour (I love subbing half for buckwheat flour or almond flour depending on what we have)
  • 1 scant cup white sugar
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 eggs
  • 1 tbsp vanilla
  • 1/4 to 1/2 cup olive or melted coconut oil (this will depend on how many mix-ins you have)
  • 1 large or 2 small sweet tart apple, peeled and grated
  • 2 cups carrots or zucchini (or both!) (about 3-5 large carrots)
  • 1/2 cup coconut
  • 3/4 cup raisins, cranberries or chopped dried dates
  • 1 cup pineapple chunks from a can in its own juice
  • 1 cup chopped pecans or walnuts
  • 2 tbsp flax seed
  • 2 tbsp wheat germ


  • Preheat oven to 350 degrees Fahrenheit and grease or line your muffin pan.
  • In a large mixing bowl, combine flour, sugar, salt and baking soda. Set aside.
  • In a smaller mixing bowl; whisk egg, vanilla, olive oil and about 3/4 cup juice from the canned pineapple. Set aside.
  • Returning back to the larger bowl; add in all the grated fruit, veggies, nuts, coconut etc. Give a good mix until everything is ever so slightly incorporated.
  • Add in the wet ingredients and mix just until everything is combined and there is no dry loose mixture left. Don’t over mix! If the batter still seems dry and loose, try adding another egg and another tablespoon or two of oil or pineapple juice.
  • Fill in the muffin pan.
  • Bake for 25-30 minutes until golden brown and crispy on the top and a knife or toothpick come out clean. Wait until the muffins have cooled to remove from the pan.


  • For a nut free version so you can send these to school with your little one, swap the nuts for sunflower or pumpkin seeds.
  • Sometimes I’ll add dark chocolate chips in the mix and no one minds one bit.
  • If the batter feels dry to you and not coming together, try adding one more egg. Speaking of, the batter will be very thick, not like a typical muffin batter – this is wet and free flowing.
  • If you have a food processor, go ahead and grate the apples and zucchini and carrot beforehand to save you some time.
  • Don’t have canned pineapple? Try using a mashed ripe banana instead and just increase the amount of oil instead.
  • If using melted coconut oil, wait until the very end to incorporate it.
  • Enjoy with a smear of sweet cream butter spread on top.

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