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Everything Muffin

These hearty muffins manage to keep their moisture and hold up well for travel- either on a plane or a school lunch bag. This recipe makes 24 mini muffins and about 18 regular muffins. These keep well in a covered storage container in the refrigerator for many days or frozen for several weeks.  

Course Breakfast, Snack
Author Christina Shoup


Wet Ingredients

  • 1/2 cup raisins
  • 1/2 cup coconut oil melted
  • 1 cup walnuts
  • 1 apple unpeeled, large dice
  • 1 banana large dice
  • 3 eggs room temperature
  • 1/4 cup ground flax seed
  • 1 tsp apple cider vinegar or lemon juice
  • 1 14.5 oz can pumpkin puree
  • 1 cup sugar

Dry Ingredients

  • 1 3/4 cup white flour
  • 1 1/2 cup whole wheat flour
  • 1/2 cup unsweetened shredded coconut
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 2 tsp kosher salt
  • 1 cup chocolate chips


  1. Preheat oven to 350

  2. In large mixing bowl, combine both flours, coconut, cinnamon, baking soda and salt. Set aside.

  3. Place raisins in a heatproof bowl and cover with water. Microwave for 3 minutes.

  4. In the meantime, pulse walnuts in Cuisinart till ground.

  5. Add apple, banana, raisins with soaking liquid and coconut oil and pulse till combined.

  6. Add eggs, flax meal, vinegar or lemon juice, pumpkin puree and sugar and pulse until combined.

  7. Add wet ingredients to dry ingredients and stir until just combined. If more moisture is needed, add a splash of dairy or non-dairy milk.

  8. Fold in chocolate chips.

  9. Using an ice cream scoop, fill regular or mini muffin trays with batter. 

  10. Bake mini muffins for 20 minutes and regular sized muffins for 22 minutes, or until set.