Morning Glory Muffins
One of my jobs while living in SE Asia was the operation’s manager of a start-up cafe. One of my favorite parts of this was recipe development for the cafe bakery. I’ve taken generous kv richard mille rm53 01 tpt carbon fiber one of my favorite recipes from the menu and made it gluten-free, reduced the sugar content, and replaced the processed oils. This is a hearty recipe with a subtle hint of find more info sweetness and full of nutrients. These are great on the go. Paired with a couple of eggs, this would make a delicious, healthy breakfast option.
Morning Glory Muffins
Gluten free, dairy free, nutrient packed delicious muffins!
Servings: 18 muffins
Ingredients
- 1/2 cup raisins organic
- 1 cup hot water
- 1 1/2 cups all purpose flour gluten-free
- 3/4 cup brown or coconut sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 2 cups carrots grated
- 1 cup apple grated
- 1/2 cup shredded coconut flakes unsweetened
- 1/2 cup pecans or walnuts chopped
- 1/4 cup sunflower seeds
- 3 eggs room temperature
- 2/3 cup coconut oil melted and cooled
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh, unsweetened orange juice
Instructions
- Preheat the oven to 375°F. Line a 12 cup muffin tin with parchment liners. Tip: spray the insides of the papers to keep them from sticking. This recipe makes about 18 muffins, so you may have to do a second batch.**
- Prepare the apple and carrots by shredding.
- Cover the raisins with hot water, set aside, and let soak while you prepare the recipe.
- Add the flours, sugar, baking soda, spices, and sea salt together in a large bowl and whisk together.
- Add the shredded carrot and apple, coconut flakes, chopped nuts, sunflower seeds, and drained raisins to the flour mixture. Use a wooden spoon to combine.
- In a separate bowl, beat together the eggs, melted coconut oil, vanilla, and orange juice.
- Add the egg mixture to the flour and stir until evenly moistened.
- Divide batter into muffins and bake for 26 to 30 minutes, until they form domes and spring back up when pushed. or a toothpick comes out clean.
- Remove from the oven and let cool. After about 5 minutes, remove the muffins from the tin and let cool on a cooling wrack. These will keep at room temp for a few days, but you can keep them in the fridge or even longer to prolong their freshness.
Notes
Recipe inspired by https://www.kingarthurbaking.com/recipes/morning-glory-muffins-recipe
*You can easily make gluten-free oat flour by placing gluten-free oats in a food processor or blender and processing until you get the texture of flour.
**Fill any empty muffin cups half full with water for more even baking.
**Fill any empty muffin cups half full with water for more even baking.
Looking for more healthy baked good recipes? Try my Pumpkin Banana Bread or my Go-To Energy Bites.