Monday, December 3, 2012

Morning Glory Muffins


And then it was December. The last month of the year. The month that encourages giving and sharing, and is full of lots and lots of food. Beautiful. Unfortunately, for most people December is the equivalent to chaos. Tons of people visiting, tons of travel to plan, tons to eat and sample and enjoy. See what I mean? Chaos.

So, let's enjoy the wonderful chaos that is holiday season with some fresh muffins. It does only happen once a year. Deep breath, who knows, maybe you will inhale some warming cinnamon goodness, or better yet? Some sweet butter cream richness.

Good Morning, glory...


Up close and personal.


Open up.


Break it off.


This is your moment. Your muffin. Exit all chaos.


Don't worry, I have no intentions of suggesting you share these goodies. It's ok, they can have their own.

Morning Glory Muffins
Makes 10 Muffins

2/3 cup coconut flour
1 tsp baking powder
1 tsp nutmeg
1/4 tsp ginger
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 tbsp coconut oil, softened
1/3 cup greek yogurt
1 tsp vanilla extract
1/2 cup unsweetened apple sauce
1/2 cup crushed pineapple
1 cup carrot, grated
1/4 cup raisins
3 tbsp flax meal
Sesame Seeds, to sprinkle on top

Directions:
1. Preheat your oven to 350F. Line a muffin pan with 10 muffin liners and set aside.
2. In a medium bowl whisk together coconut flour, baking powder, nutmeg, ginger, baking soda and salt.
3. In a large bowl, mix together eggs, coconut oil, yogurt and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Your mix should be fairly dense.
5. Fold in apple sauce, pineapple, grated carrots, raisins and flax seeds. Mix until just combined.
6. Using a muffin scoop, evenly distribute the batter between the 10 muffin liners. the muffins should be filled to the top. Note that coconut flour does not rise, so if you want to have a domed muffin top, make less muffins (try 6?) and fill the muffin cups so that the batter over flows.
7. Sprinkle sesame seeds on top and bake for 25 minutes. I like to bake these muffins on the bottom rack because coconut flour tends to brown and burn quickly.
8. Allow to cool for 5 minutes prior to serving.

7 comments:

  1. I've had morning glory muffins on my mind lately, so it was nice to see your recipe for them. These look wonderful--must make. Thanks!

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  2. Thank you. I love Morning Glory Muffins but can no longer use my recipe. These will fit the bill. Thank you.

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  3. Hi Maria - muffins in the morning sounds great - especially more healthy ones, which yours are!
    i'm your new follower, popping by from Tempt your Tummy :)
    Have a great weekend,
    Nina

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  4. YUM, I haven't found dairy free greek yogurt, though I hear it exists. Have you heard of a good alternative? I'll have to research! These sound great! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

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  5. Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers

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  6. Maia, thanks for linking this nice one in to Food on Friday. There is now a great collection of muffin and cupcake ideas to check out! Cheers

    Ps I have just signed up to follow your blog. A follow back to Carole's Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email - I won't publish it - and the reminder will be by bcc so it will remain private

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