Morning Glory Muffins

from the kitchen of Bri Dunbar, LAMFT

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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