Morning Glory Muffins
These muffins are full of great taste and texture!
~ Gluten & Dairy Free ~
12 large muffins, 18 medium or 24 mini muffins
Ingredients:
2 cups carrots, grated
1/2 cup unsweetened applesauce
1/2 cup olive oil or vegetable oil
3 eggs or 3 tbsp ground flaxseed with 6 tbsp of hot water (let sit for a minute)*
2 tsp gluten-free vanilla
1 apple, peeling and cut into tiny pieces
1/3 cup unsweetened shredded coconut
1/4 cup chopped pecans or walnuts
1/3 cup raisins
1 1/2 cups gluten-free flour blend (I used 1 cup brown rice flour and 1/2 cup pancake mix)
3/4 cup coconut palm sugar or brown sugar
2 tsp baking soda
2 tsp baking powder
1/2 tsp xanthan gum
A dash of sea salt
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 tsp ground cinnamon
Garnish with unsweetened coconut flakes or even pumpkin seeds.
1) Preheat oven to 350 degrees.
2) In a large bowl or in a stand mixer add all the wet ingredients, mix well. In a separate bowl mix, all the dry ingredients then add them to the wet.
3) Using a lined muffin pan, fill muffin cups.
4) Bake large muffins for about 18-20 minutes, or mini muffins for 10 minutes, or until cooked in the centre when pierced with a fork.
5) Store in a covered container at room temperature or you can freeze them.
Tips: I choose to use Royal Gala Apples as they have a firmer texture. I have also used Granny Smith Apples and they worked nicely. Just use whatever apples you have.
For the nuts in this recipe, I used pecans because they are a bit sweeter than walnuts. But you can use walnuts or just leave out the nuts if you prefer.
*If you use flax-eggs in this recipe the muffins will not rise the same as if you used eggs.
You can also use honey instead of sugar. I used 1/3 cup of honey in this recipe. Honey is good because you don't need as much and it still adds sweetness. It also contains trace amounts of vitamins and minerals.
Here is a great breakfast idea, a morning glory muffin and Green Mango Protein Smoothie!
