Sunday, March 17, 2013

Grain-Free Morning Glory Muffins

Makes 6 Muffins

A great combination of fruit, vegetable, nut, and coconut ingredients, this muffin is a healthy, fiber-rich addition to any breakfast or brunch.


  • 3 Tbs. organic unrefined extra virgin coconut oil, melted
  • 3 large pastured organic eggs
  • ¼ cup organic unsweetened applesauce
  • 2 tsp. gluten-free vanilla extract or vanilla flavor
  • ¼ tsp. unrefined sea salt
  • ¼ tsp. baking soda
  • 1 tsp. cinnamon
  • 1½ Tbs. organic unrefined coconut sugar
  • ¼ cup organic coconut flour
  • ½ cup shredded organic carrot
  • ¼ cup organic raisins
  • ¼ cup chopped pecans or chopped walnuts
  • 1 tsp. grated orange zest (optional)
  • 2 Tbs. organic unsweetened shredded coconut (optional)


  1. Preheat oven to 350°F. Grease 6 muffin cups with coconut oil. Mix together eggs, remaining coconut oil, applesauce, and vanilla. Add in salt, baking soda, cinna-mon, and coconut sugar. Whisk coconut flour into batter until there are no lumps. Fold in shredded carrot, raisins, and nuts.
  2. Fill muffin cups with batter, and sprinkle with shredded coconut. Bake 20 minutes, or until inserted toothpick comes out clean. Cool on wire rack, then refrigerate.
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