This is an old classic that can’t go wrong. For an extra boon to your day—and an uptick in energy—tuck a little cricket protein into the morning muffin mix. Each muffin is a meal in itself!
You may also want to chop up some dried crickets and add to the muffin mixture. With all the delicious and sweet fruity ingredients, it will give your muffins that hint of roasted nuttiness to add to your umami-flavoured experience.
1 1/4 cups (310 mL) all-purpose or gluten-free flour
1/4 cup (60 mL) cricket powder
1/2 cup (125 mL) coconut sugar
1 Tbsp (15 mL) ground cinnamon
1 tsp (5 mL) ground ginger
2 tsp (10 mL) baking soda
1/4 tsp (1 mL) sea salt
2 cups (500 mL) peeled and grated carrots
1 apple, skin on, cored and grated (or 3/4 cup/180 mL applesauce)
1/2 cup (125 mL) golden raisins, soaked in warm water until plump
1/2 cup (125 mL) chopped walnuts or pumpkin seeds, toasted, plus extra
1/2 cup (125 mL) unsweetened medium shredded coconut
3 organic eggs, whisked
1/2 cup (125 mL) coconut oil, melted
2 tsp (10 mL) pure vanilla extract
Preheat oven to 375 F (190 C). Generously grease or line 12 muffin cups.
In large bowl, combine flour, cricket powder, sugar, cinnamon, ground ginger, baking soda, and salt. Stir to blend.
Stir in grated carrots, grated apple, plumped and drained raisins, toasted nuts or seeds, and coconut.
In separate bowl, whisk eggs, oil, and vanilla. Stir into flour mixture. Divide evenly among muffin cups. Sprinkle with a few extra toasted nuts, if you wish. Bake for 25 to 30 minutes.