When I saw this recipe in Paleo Magazine I knew I wanted to bake these muffins. Very happy with the results! Moist with a tender crumb! I do prefer gluten free recipes that call for coconut flour.
The texture in quick breads and muffins are similar to wheat flour and could fool some people to believe it is not gluten free.
The recipe is loaded with wholesome ingredients: coconut oil (lauric acid a medium chain fatty acids, easily digestible); real maple syrup (an unrefined sugar); carrots, nuts, banana, and apple provide fiber and phytonutrients; spices (anti-inflammatory) and eggs (~ ½ egg per muffin – protein rich). Next time I’ll add ½ teaspoon turmeric (fresh or ground) to up the anti-inflammatory potential. My freezer always has a stash of muffins to satisfy a sweet tooth or snack before bed on the evenings I return home late after yoga class. When will you enjoy your Loaded Morning Glory Muffins?
Ingredients
5 eggs, room temperature
1/2 cup coconut oil, melted and cooled
1 medium banana, broken into chunks
1/4 cup real maple syrup
1 tsp vanilla extract
1/2 cup coconut flour
2 tsp ground cinnamon
1/2 tsp ground ginger (I used grated fresh ginger)
1/2 tsp ground nutmeg
1 tsp baking soda
1/4 tsp sea salt
1 and 1/2 cups grated carrots
1 medium apple peeled and grated
1/3 cup raisins
1/3 cup pecans, chopped
1/4 cup unsweetened shredded coconut
12 Servings: muffins
Directions
Preheat the oven to 350 degrees F. Line 12 cups of a standard muffin pan with paper liners. (My preference is silicon liners.) In a food processor, combine the eggs, oil banana, maple syrup and vanilla. Process until completely smooth. Add the coconut flour, cinnamon, ginger, nutmeg, baking soda, and salt. Process until smooth. (I used my VitaMix. Batter was thick and fluffy.)
Pour the batter into a large bowl. Stir in the carrots, grated apple, raisins, pecans, and coconut. Divide the batter evenly among the 12 muffin cups.
Bake for 25-30 minutes (rotating the pan once halfway through), until just firm to the touch and a toothpick inserted comes out clean.
Cool the muffins for 10 minutes in the pan. Then transfer to a wire rack and cool completely before serving. Store in an airtight container in the refrigerator or freeze for longer storage.
Source:Paleo Magazine August/September 2015