Name: Gluten-Free Morning Glory Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/3 cup mashed sweet potato; 3 eggs; 1/4 cup raw honey or natural maple syrup; 1 teaspoon pure vanilla extract; 1 cup grated carrot (1 large); 1 cup grated apple (Gala or McCintosh work well, but any red apple will do); 2 1/2 cups almond flour; 1/2 cup shredded coconut (unsweetened); 1/3 cup chopped dates (or raisins); 1/2 cup raw walnuts, chopped; 2 teaspoons ground cinnamon; 1/4 teaspoon dried ginger (or 1″ fresh ginger root, grated); 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt

Gluten-Free Morning Glory Muffins

Author: Stephanie Kay

These gluten-free morning glory muffins require a little extra effort in preparation but they make up for it in flavour. Make a double batch and freeze them for a quick breakfast or snack for weeks to come.

Author: Stephanie Kay
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Muffins
Method: Baked
Diet: Gluten Free

Ingredients

1/3 cup mashed sweet potato
3 eggs
1/4 cup raw honey or natural maple syrup
1 teaspoon pure vanilla extract
1 cup grated carrot (1 large)
1 cup grated apple (Gala or McCintosh work well, but any red apple will do)
2 1/2 cups almond flour
1/2 cup shredded coconut (unsweetened)
1/3 cup chopped dates (or raisins)
1/2 cup raw walnuts, chopped
2 teaspoons ground cinnamon
1/4 teaspoon dried ginger (or 1" fresh ginger root, grated)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt

Instructions

Preheat the oven to 350°F.
In a bowl, whisk together the wet ingredients; mashed sweet potato, eggs, maple syrup, grated carrot, apple, and ginger until well combined.
In a separate bowl, mix the dry ingredients; almond flour, shredded coconut, dates, walnuts, cinnamon, baking powder, baking soda, and sea salt until well combined.
Add the dry mixture to the wet mixture and stir well until a thick batter forms.
Grease the muffin tray with coconut oil, or line cups with muffin cups.
Using a spoon, scoop batter into the muffin tray, filling the cups to the top. (This batter does not rise a lot.)
Place muffin tray on the center rack in the preheated oven and bake for about 30 to 35 minutes.
Bake muffins until they test clean when poked with a fork or toothpick.
Allow muffins to cool at least 20 minutes before eating.
These gluten-free morning glory muffins can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

Recipe adapted from The Roasted Root.

Nutrition

Serving Size: 1 muffin
Calories: 236 calories
Sugar: 9 grams
Fat: 10 grams
Carbohydrates: 15 grams
Fiber: 2 grams
Protein: 6 grams

Find it online: https://kaynutrition.com/reds-morning-glory-muffins/