Easy Gluten Free Morning Glory Muffins

Easy GF Morning Glory Muffins

I am passionate about baking. I don’t think there is a day that goes by that I’m not involved in some aspect of it. Last night I was hungry for something sweet as well as being a variation from pie. Looking in my baking cupboard there were plenty of staples on hand plus a few odds and ends like shredded coconut and crystalized ginger that would be good to use up. Hmmm…promising. Casting around a bit further and seeing some carrots and apples in the fridge I decided that a batch of Easy Gluten Free Morning Glory Muffins would do nicely.

You’ve probably had some version of these and know how dense, rich, filling and full of surprises they can be. Mine are adapted from a recipe at the Zen Monastery Peace Center. I have a friend who is there on a year-long retreat. The idea of a retreat intrigues me but a year? I’m wondering if I could even do a week. In the spirit of slow, I’ll think about it.

Morning Glory Muffins

 

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Prep time

30 mins

Bake time

35 mins

Total time

1 hour 5 mins

 

Author: Adapted from Zen Monastery Peace Center

Recipe type: Breakfast Baking

Cuisine: Gluten Free, Vegetarian

Serves: 12

Ingredients

• 2.5 cups of nut flour (a mixture of Bob's Red Mill Almond, Bob's Red Mill Hazlenut)
• 1 tablespoon Saigon cinnamon
• 2 teaspoons baking soda
• 1/2 teaspoon sea salt
• 2 cups organic carrots, grated
• 1 large organic apple, peeled, cored and grated
• 1 cup shredded organic coconut, unsweetened
• 3 large organic eggs
• 3/4 cup organic crystallized ginger, chopped
• 1/4 cup organic coconut oil
• 1/4 cup organic applesauce
• 1 teaspoon vanilla extract

Procedure

1. Preheat oven to 350F.
2. In a large bowl combine first 4 ingredients, the dry ones, in a bowl and mix well with a fork or whisk.
3. Then add the grated carrot, apple, and crystallized ginger. Mix again.
4. In a medium bowl whisk the eggs until well mixed. Add the coconut oil that has been softened or liquified, apple sauce and vanilla. Mix well.
5. Add the liquid mixture to the dry mixture and mix well to make a very thick batter.
6. Let sit for 30 minutes.
7. In a muffin tin place baking cups and fill with a generous 1/3 cup batter.
8. Place in preheated oven and bake for 35 minutes.

Notes

I used a combination of 2/3 Bob's Red Mill Almond Flour and 1/3 Bob's Red Mill Hazelnut Flour. You could make them with all almond or all hazelnut and they will be delicious.
Add 1/2 cup of organic raisins if you like and 1/2 cup of chopped up dates.

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