Description
Grain-Free Morning Glory Muffins are a whole food adaptation of the popular original recipe. Free of refined flour and sugar and full of carrots, apples, dates, walnuts and more these delicious, hearty treats make the perfect breakfast or snack!
Ingredients
4 Medjool dates- pitted
1 cup carrots (about 1 large carrot)-shredded
1 large apple- peeled, cored and shredded
4 eggs
1/4 cup coconut oil-melted
1/4 cup juice from the shredded apple, almond milk or coconut milk ** (See instructions)
2 Tbsp honey
1 tsp vanilla
5 Tbsp coconut flour
1 tsp ground cinnamon
1/2 ground nutmeg
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chopped walnuts (optional but recommended)
1/2 cup raisins (optional but recommended)
Instructions
- Preheat the oven to 350 degrees. Prepare a muffin tin with silicone or parchment paper liners.
- Peel and core the apple and carrots. Finely shred them with a box grater or a food processor using the grating attachment.
- After removing the shreds, squeeze as much liquid as you can out INTO A MEASURING CUP! You will use the apple and carrot juice for the 1/4 cup liquid. There should be just enough. But if you do not end up with a 1/4 cup after squeezing, add enough almond or coconut milk to equal 1/4 cup. Set both the shreds and liquid aside.
- Place 4 PITTED dates into the food processor and process into a paste.
- Add all liquid ingredients (eggs, melted coconut oil, juice/nut milk, honey and vanilla) to the food processor and blend until smooth.
- Add coconut flour, spices, baking soda and salt to the processor and blend until a dough forms. It will be pretty thick as coconut flour absorbs a lot of liquid.
- Add shredded carrots and apples and pulse to combine.
- Finally add chopped walnuts and raisins, if using, last. I like to stir these in by hand.
- Spoon the batter into the prepared muffin cups until they are at least 3/4 full. (These muffins do not rise very much.)
- Bake at 350 for 15-20 minutes. Just watch the muffins. When they are slightly firm to the touch and golden brown, they are done. They will continue to firm up as they cool.
- Store in an airtight container for 5-7 days in the fridge…if they last that long!
Notes
These muffins freeze well. I usually make a double batch!
- Prep Time: 20 minutes
- Cook Time: 20 minutes