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Morning Glory Muffins

9/5/2017

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from the kitchen of Bri Dunbar, LAMFT
Picture
Here's a great dairy-free and gluten-free option when you are craving a breakfast pastry! This recipe can be modified in a number of ways to accommodate food sensitivities or just to introduce some variety.

Ingredients:
  • 2 1/3 cups almond flour
  • 1 Tbsp cinnamon
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups carrots, peeled + grated
  • 1 large apple, peeled, cored + grated
  • 1 cup shredded coconut
  • 1 cup raisins
  • 3 large eggs
  • 2 Tbsp honey
  • 1/2 cup coconut milk 
  • 1 tsp vanilla

Directions:
  1. Preheat oven to 350 degrees.
  2. Combine almond flour, cinnamon, baking soda and salt in a large bowl.
  3. Add carrot, apple, coconut, and raisins. Combine well.
  4. In a separate bowl, whisk eggs, honey, coconut milk + vanilla.
  5. Pour wet mixture over dry ingredients and mix very well - the batter will be thick.
  6. Spoon into muffin tins + place on the middle rack of your oven. Bake for 30 minutes or until a toothpick comes out clean.
  7. Cool 10 minutes before serving.

Variations:
  • Instead of raisins, try dried cranberries, currants, chopped dates, or other dried fruit
  • Swap duck eggs or a flax "egg" for the chicken eggs
  • Instead of honey, use maple syrup, applesauce or mashed ripe banana to sweeten your muffins
  • Use olive or coconut oil in place of coconut milk
  • Add the zest of an orange for a citrus twist
  • Add 1/2 cup pumpkin puree for pumpkin spice flavor

Click here to print this recipe
Enjoy!


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