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 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 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
- 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
- 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.
**Fill any empty muffin cups half full with water for more even baking.