I can not seem to keep these muffins in my house very long. I guess that is a compliment to the chef.
One of my friends tried them and said that each mouthful was tantalizing. She told me that she savored every bite, tasting all the different flavours. I said that when I finish my cook book she can write my recipe reviews.
One thing I can say is that I have never tasted a better morning glory muffin.
I hope that you agree… Let me know.
Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)
1 c. gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. palm sugar (or other granulated sugar)
3 tsp. ground cinnamon
1/4 c. ground flax
1/2 c. chopped walnuts
1/2 c. raisins
1/2 c. unsweetened shredded coconut
1/3 c. coconut oil (melted)-(or other mild oil)
1/2 c. unsweetened apple sauce
2 c. shredded carrots
1 c. grated apple
Preheat the oven to 400 degrees.
In a medium size bowl, whisk together flours, gum, baking powder, baking soda, sugar and cinnamon. Then add walnuts, raisins, and coconut.* Set aside.
In another bowl beat together eggs, coconut oil, apple sauce, carrot and apple. Add wet ingredients to dry. Stir until just mixed. Spoon batter into greased muffins tins.
You can either make 12 larger muffins or 16 smaller ones. Bake muffins for 15-18 minutes or until toothpick comes out clean.
Enjoy a nice muffin and a warm cup of tea!
They freeze well!!
*If you don’t like raisins or coconut or want to change the nuts, go ahead. Mix and match.
*If you don’t like or can’t have flax you change it to sunflower seeds or chopped nuts.
Shared On: Food On Friday, Mix It Up Monday