Wednesday, May 14, 2014

Morning Glory Muffins

If you ever need to make muffins that are gluten free these are pretty good. Muffins are notorious for being pretty fat and sugar laden. These are actually "pretty good for you" muffins.

Makes 6 muffins
3/4 cup almond flour
2 T coconut flour
1 t cinnamon
1 t coriander powder
1/2 t nutmeg
1/4 t sea salt
1/4 t baking soda
2 eggs
2 T coconut oil melted
1 t real vanilla extract
1 t lemon juice
1/3 cup grated carrot
1/3 cup grated zucchini
1/4 cup walnuts, chopped
1/4 cup shredded unsweetened coconut

Preheat oven 350
Combine all dry ingredients in medium size bowl.
Beat eggs and stream in oil, vanilla, and lemon juice in medium bowl.
Add dry ingredients to wet ingredients and combine. Stir in the carrot, zucchini and walnuts.
Grease muffin tin and fill cups with mixture--top with coconut.
Bake 15-25 minutes until browned on top and spring back when touched (ovens really vary)
FYI:  These muffins don't really puff up or rise--they pretty much just get cooked through and stay about the same size.
Let muffins cool on rack ten minutes before removing.
Store uneaten muffins in fridge and reheat before eating.

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