Morning Glory Muffin
One of our mothers' baking favorites, they've been one of my favorite varieties since I was a kid. They are so chewy, tender and sweet!
Filled with carrots, apples, raisins, nuts and coconuts, they're sure to become one of your new favorite muffin recipes! The dried pineapples they contain are the ingredient that gives a whole new flavor punch to this traditional recipe! Perfect for breakfast or as an after school snack.
Morning Glory MuffinPreparation: 15 minutes
Cooking: 20 minutes
Makes: 12 muffins
1,5 cup of gluten-free flour
1 / 3 cup of organic coconut flour
1/2 cup pure maple syrup
1 tablespoon of baking powder
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon of salt
1 cup unsweetened applesauce
1/2 cup of coconut oil, melted
1 apple, grated
1 tablespoon of pure vanilla extract
2 cups grated carrots (about 3 medium)
1 / 2 cup of organic sultana raisins
1/2 cup oforganic dried pineapples
1 / 2 cup of organic fine coconut
1 / 2 cup of organic walnuts from Europe, chopped
- Line a muffin tin with paper cups and set aside. Preheat the oven to 400 degrees (F).
- In a large bowl, add the flours, maple syrup, baking powder, baking soda, cinnamon, ginger and salt; whisk well to combine.
- Add applesauce, oil, apple and vanilla; whisk just enough to combine.
- Stir in carrot, raisins, coconut, pineapple and walnuts; stir until ingredients are combined. Distribute the batter evenly among the prepared muffin cups.
- Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached. ).
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serve hot, at room temperature or chilled.
- Store at room temperature in an airtight container for 3 days or even 1 month in the freezer.
President Hippocrate Bio
- Caroline Bisaillon