Morning Glory Muffins
These muffins are full of great taste and texture!
~ Gluten & Dairy Free ~
12 large muffins, 18 medium or 24 mini muffins
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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
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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
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Garnish with unsweetened coconut flakes or even pumpkin seeds.
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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.
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3) Using a lined muffin pan, fill muffin cups.
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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.
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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.
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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.
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*If you use flax-eggs in this recipe the muffins will not rise the same as if you used eggs.
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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.
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Here is a great breakfast idea, a morning glory muffin and Green Mango Protein Smoothie!
