I think Fridays are the perfect time to make a little treat to enjoy all weekend long. Even better when my little sous chef can help me- she loves getting her hands dirty in the kitchen and it's something fun and productive to do, just the two of us, while little sister is napping. She loves peeling and grating the carrot and apple and mixing up the batter for these super-simple muffins.
The fact that they're grain-free and free of refined sugar makes me even more confident knowing she's going to gobble up two or three when they come out of the oven. They're sweetened naturally with coconut sugar, lower on the glycemic index than brown sugar, but it still has that deep, molasses-y taste, and I even added a small tsp of molasses and a hefty amount of cinnamon (and natural blood sugar balancer) to keep the flavor similar to a classic morning glory muffin, without the huge blood sugar spike.
They might not be the most beautiful, rounded-top muffins, but they sure are tasty!
Morning Glory Muffins (gluten-free, grain-free, dairy-free) 1/4 cup coconut flour 1 cup almond flour 2 tbsp ground flax seeds 1/4 cup coconut sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp sea salt 1 tsp cinnamon 3 eggs, whisked 1 tsp molasses 1/4 cup melted coconut oil 1/2 cup unsweetened almond milk 1/4 cup finely shredded coconut 1/2 cup peeled and grated apple 1/2 cup peeled and grated carrots 1/2 cup soaked and drained raisins 1/4 cup chopped walnuts (optional) 1. Before prepping, soak raisins in hot water for 10-20 minutes. Drain. 2. Preheat oven to 350.
3. In a small bowl, whisk together dry ingredients (through cinnamon).
4. In a separate, larger bowl, whisk together wet ingredients (through almond milk).
5. Add dry ingredients to wet and stir in coconut, apple, carrots, raisins and walnuts if using.
6. In a greased or lined 12-cup muffin tin, scoop 4-5 tbsp of batter evenly into all 12 cups.
7. Bake for 28-30 minutes, until a toothpick into the center comes out clean.
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