Morning Glory Muffins
I have an absolute favorite paleo carrot cake muffin that’s sold at one of my favorite cafés in NH and I’ve been trying to convince them to share their recipes with me for years, ha! Unfortunately they have not yet budged so I’ve finally put my big girl pants on and recreated them: lower in sugar with an extra hidden veggie. I promise you will NOT even know! My boyfriend who (hates) veggies had two and then begged for more.
Funny story on these though - I’ve had this potential recipe written out for months. This past weekend I finally put pen to paper and BAKED them. Sunday night my roommate went to use our microwave and found my melted coconut oil sitting there in a bowl, that had been sitting there from the day before when I was testing these. Long story short, clearly the coconut oil wasn’t even needed because we ate them immediately after they cooled and loved them! So I present to you coconut oil free muffins that still tasted JUST as good. I’ll give them a try another day WITH the coconut oil to see how they come out Anywho, you can 100% make them following the recipe below with NO coconut oil and I promise you will like them. Give them a try and let me know what you think!
Dairy free, gluten free, grain free, refined sugar free, oil free, soy free
Ingredients
3/4 cup almond flour
1/2 cup coconut flour
1/2 cup shredded zucchini (~ 1 medium), squeezed with paper towels to remove excess water
1/2 cup shredded carrots (~ 2 medium)
1/4 cup unsweetened applesauce
1/3 cup coconut oil, melted
2 eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 cup shredded unsweetened coconut
1/4 cup pumpkin seeds (or walnuts)
3 large dates, chopped (or raisins)
Directions
Preheat oven to 350F and line a muffin pan with muffin liners
in a large bowl, mix together almond flour, coconut flour, baking soda, baking powder, salt, cinnamon and set aside
In a separate mixing bowl, whisk together eggs, applesauce, coconut oil, and vanilla extract. Fold in the grated zucchini and carrot. Gently stir the dry ingredients into the wet and mix until incorporated
Fold in coconut, pumpkin seeds, and chopped dates. Fill the muffin liners about 3/4 full. Bake for 18-22 minutes or until edges turn a golden brown and a fork comes out of the middle fairly clean
Allow muffins to cool. Store at room temperature lightly covered for a day or in the fridge for 4-5 days
Enjoy!
