Morning Glory Muffins really live up to their name. It's easy to go straight to an experience of joy when taking a bite of this glorious, gingery delicacy. We usually save these muffins for special occasions, but really, what day when we are alive and HERE is not special? One suggestion -- eat them slowly. They are rich and surprisingly filling.
Gassho,
Rebecca
Morning Glory Muffins
Makes 12 muffins
2 ½ cups (375 g) almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
2 cups (100 g) carrots, grated
1 large apple, peeled, cored and grated
1 cup (75g) shredded coconut
3 eggs (or egg replacer)
1 cup crystallized ginger, chopped
¼ cup (125 mL) coconut oil
¼ cup applesauce
1 teaspoon vanilla extract
1. Preheat oven to 350°F and grease a standard-sized muffin pan (12 cups).
2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In separate bowl, whisk together egg replacer, oil/applesauce and vanilla extract.
4. Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
5. Use a ⅓ cup measure to put batter into muffin pan and place on middle or upper rack of your oven for 25 minutes.
6. When a toothpick inserted in the top of a muffin comes out clean, they are done.
7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.
Variations - Add in a teaspoon of orange zest for some extra zing. You can also add a cup of chopped dates. This batter can also be used to make a morning glory loaf. This will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45-60 minutes.
Tips & Tricks- The smaller you can grate the carrot/apple the better. These muffins tend to end up a bit moister if you allow the batter to sit for 30-60 minutes before spooning into the muffin pan.