When I asked her to do a takeover, Diane was just the woman on the exercise bike next to me at the gym. After her takeover, I discovered so much more – gardener extraordinaire, hard core homesteader, paddler, cancer survivor, bike rider, life enthusiast, and wickedly funny hashtagger.

She also shared her breakfast muffin recipe, which we are passing along here today, because we haven’t shared a recipe in a while, and because everyone needs a little nourishment now and then.

Breakfast muffins! If you’ve seen Babett’s Feast, you’ll understand when I say each batch reflects my mood & these puppies are happy, light & fluffy.

I make carrot muffins every 2 weeks. It takes 2 of them to fuel the first 5 hrs of my day. They can easily be turned into morning glory muffins. I warm them up to bring out the spices. This recipe makes 2 dozen. I use a Kitchenaid to mix it thoroughly.

4 cups flour (I used sprouted spelt)
1 tsp baking soda
4 tsp baking powder
1 tsp salt
1 tsp each-nutmeg, cloves, ginger
2 heaping tbsp cinnamon
3 cups unsweetened applesauce
1/2 cup oil
5 eggs
2 cups grated carrots
2 cups chopped walnuts
1 cup unsweetened coconut

Bake at 375 for 20 mins

Optional
1 tbsp wheat germ
2 tsp ground flax
2 cups chopped apples
1/2 cup raisins or goji berries (pre-soaked)