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Bear Muffins

with Nuts and Berries

This is a flexible recipe – feel free to substitute your favorite superfoods for the trail mix blend. Try these smeared with a little bit of coconut oil!


½ Cup Water
½ Cup rolled Oats
¼ Cup Navitas Naturals Flax Seed Sprouted Powder
¼ Cup Navitas Naturals Yacon Syrup (+ 2 Tbsp)
1¼ Cup Navitas Naturals Trail Mix (3 Berry + Cacao Nib & Cashew)
¼ Cup Coconut Oil
¼ tsp Cardamom
⅛ tsp Salt
⅔ Cup pitted Medjool Dates (about 8)
2 Cup chopped Apples (about 2 medium)
2 Cup grated Carrots (about 2 large)
1 tsp Apple Cider Vinegar
1 tsp Lemon Zest
2 Tbsp Vanilla Extract
3 Cup Whole Wheat Flour, sifted
2 Tbsp Cinnamon
1 tsp Nutmeg


Preheat oven to 375 degrees.

In a food processor, blend the flaxseed powder, water, dates, syrup, oil, chopped apples, and grated carrot. Add in the vinegar, lemon zest, and vanilla.

In a mixing bowl, stir together the flour, oats, spices, salt, and trail mix. Add in the wet mixture and fold to combine – do not over mix or muffins will be flat.

Spoon the mixture into 18 greased muffin molds. Bake at 375 degrees for 25-30 minutes, or until muffins bounce back when touched. Makes 18 muffins.

Yield: 8

Submitted By

Julie Morris