Gluten Free Morning Glory Muffins

Morning Glory Muffins
You’ll find these little faces around whenever there’s tasty food involved.

As you can see, these muffins didn’t last very long in my house!  We had them for dessert, but they would make a filling, tasty, healthy breakfast!  They’re full of fiber, micronutrients (especially vitamin A), protein, and healthy fats, so this is a good way to start your day.  Of course, they’re also dairy free, gluten free, and low glycemic, so diabetics can eat them.  Here’s the recipe:

1 Cup Organic Canned Sweet Potato

1 Cup Shredded Coconut (I use the lowfat kind from Sprouts)

1 Cup Raisins

1 Cup Chopped Walnuts

1/2 Cup Honey

1/2 Cup Finely Shredded Carrot (may substitute zucchini)

4 Eggs

2 Tsp Vanilla

1/4 Cup Coconut Oil (melted)

3/4 Cup Almond Flour

3/4 Cup Whole Grain GF Oat Flour

2 Tsp Cinnamon

1 Tsp Cardamom

2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Sea Salt

Preheat oven to 350 degrees.  In medium sized bowl combine dry ingredients and set aside.  In another medium sized bowl whisk eggs until fluffy.  Whisk in the remaining wet ingredients, except for oil.  Combine wet and dry ingredients and stir just to barely incorporate.  Add the coconut oil and mix well.  I add the oil at the end, so that it doesn’t become hard from the coldness of the eggs.  Pour batter evenly into a lined cupcake tin (about 3/4 full per cup).  It should make 12 to 16 muffins.  Bake for 25-28 minutes.  Eat warm, or serve with frosting.  I was able to make 12 muffins and 6 doughnuts from this amount.

Morning Glory Muffins 2

For the frosting:

1/2 Cup Vegan Cream Cheese

1/4 Cup Coconut Cream

1/2 Cup Raw Cashews

1/4 Cup Frozen Blueberries

1 Tsp Lemon Juice

1 Tsp Lemon Zest

1 Tsp Vanilla

2 Tsp Honey

Place all the ingredients in a small blender and blend until smooth.  If the mixture is too loose you can add more nuts, or just put it back in the fridge for a couple hours to set up.  If it’s too thick add more coconut cream.

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