"The Early Bird Gets The Cricket” Muffins

yield: 12 muffins

prep time: 15 minutes

cook time: 25 minutes


  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 1/2 cup 100% pure cricket powder (or up to 1/3 flour ratio for more protein!)
  • 1 cup rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 3/4 cup applesauce
  • 3/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups carrot, grated (about 3 medium carrots)
  • 1/2 cup + 2 tablespoons sweetened flaked coconut
  • 1 cup crushed pineapple
  • 1/2 cup raisins 


Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan. In a large bowl, whisk together the flours, cricket powder, oats, baking powder, baking soda, salt, cinnamon, and ginger. In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, raisins and pineapple.

Divide the mixture between the muffin cups. Cups should be filled to the top. Sprinkle tops evenly with remaining coconut.

Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.

    Store in an airtight container at room temperature for 2 – 3 days, or freeze.

    Credit: Julie Lesnick / @EatBugsDetroit