Good Morning, friends! I’m on quite the breakfast kick. Pancakes, waffles and now muffins! And, you could say I’m on quite a coconut flour kick too. While it’s not the easiest to bake with; it sure made for a lovely Morning Glory Muffin.

Gluten Free Morning Glory Muffin made with coconut flour

Speaking of coconut flour; let’s talk a little about this gluten free, low carb flour. This flour can behave in very strange ways and I would not ever recommend substituting an equal amount of all-purpose or whole wheat flour into a recipe that calls for coconut flour. In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.

Coconut flour is the by-product of coconut milk production. After coconut milk has been extracted the “meat” of the coconut is dried at low temps and ground into a fine flour. This finicky flour will soak up moisture and liquids just like a sponge. When baking with coconut flour, you’ll use a remarkable amount of eggs, oil and other wet ingredients. In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk. For theses Morning Glory Muffins; I didn’t add additional almond or coconut milk because there was so much liquid added from the pineapple and apple. However, use too much liquid, and you’ll end up with a soggy mess that won’t ever get fully cooked. Fun times!

production.  After the coconut milk has been extracted, the leftover coconut meat is dried at low temps for a long period of time and then finely ground.
Read more at http://alldayidreamaboutfood.com/2013/04/low-carb-basics-baking-with-coconut-flour.html#kZjwKQTvdLSB6XEa.99
production.  After the coconut milk has been extracted, the leftover coconut meat is dried at low temps for a long period of time and then finely ground.
Read more at http://alldayidreamaboutfood.com/2013/04/low-carb-basics-baking-with-coconut-flour.html#kZjwKQTvdLSB6XEa.99

Gluten Free Morning Glory Muffin made with coconut flour

Coconut flour is a really awesome flour, though! It’s extremely high in fiber and low carb. My favorite way to use coconut flour is in waffles, pancakes, bread, cookies and as an add-in for oatmeal, smoothies and yogurt. It really just takes lots of experimentation and seeking out bloggers and/or recipe creators who have experience with using coconut flour. A few of my favorite bloggers that commonly use coconut flour in their recipes are Carolyn, Elana and Juli.

Gluten Free Morning Glory Muffin made with coconut flour

These Morning Glory Muffins contain all of the original “morning glory” goodies….  pineapple, carrot, apple, raisins, walnuts and coconut. There’s no need for added sugar, other than just a little over a tablespoon of maple syrup because the pineapple and apple do a perfect job of naturally sweetening these up. Before this recipe, I had never baked with pineapple…… the horror! Well, I guarantee this won’t be the last time I use pineapple to add flavor, moisture and sweetness to a recipe!

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5 from 1 vote
Servings:12 muffins
Gluten Free Morning Glory Muffins
Prep Time:
15 mins
Cook Time:
28 mins
Total Time:
43 mins
 
Gluten free muffins naturally sweetened from pineapple and apple. All of the original morning glory muffin ingredients come together and create an amazing flavor!
Ingredients
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup walnuts
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1-1/2 tablespoon maple syrup honey or agave works too
  • 1 teaspoon vanilla
  • 3 eggs
  • 1/3 cup coconut oil melted
  • 1 8 oz. can crushed pineapple in 100% pineapple juice (I used Dole.)
  • 1 small carrot about 1/3 cup, grated and chop the grating of the carrot for smaller pieces
  • 1 small apple grated (I used a lemon zest tool, so my apple was more of mush than shreds)
  • 1/2 cup raisins
Instructions
  1. Preheat oven to 350 degrees F. and prepare a muffin pan with muffin cups or spray with a natural nonstick cooking spray.
  2. Process shredded coconut and walnuts in a food processor or blender for about 15 seconds.
  3. Add dry ingredients (coconut flour, baking soda, salt, cinnamon and baking powder) to the food processor or blender and grind for about 3 seconds. Transfer to a large bowl and set aside.
  4. Combine wet ingredients (maple syrup, vanilla, eggs, coconut oil, crushed pineapple, carrot and apple) in medium bowl.
  5. Stir wet ingredients into dry ingredients. Don't overmix. Transfer batter into 12 regular-sized muffin cups.
  6. Bake muffins for 24-28 minutes at 350 degrees F. and until toothpick comes out clean. Allow muffins to cool for 10 minutes before serving.
  7. Leftover muffins can be stored in an airtight container at room temperature for about 2 days. Any more than that and I would store in the fridge. Alternatively, wrap individually in plastic wrap and freeze for up to one month.
Author: Kim

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nutritional information for gluten-free morning glory muffins

Something to think about….

Have you ever baked with coconut flour? Tell me about your experience.

Ever had Morning Glory Muffins? No? I hadn’t had them either. I don’t know why I waited so long. You must make these asap!!! What splendid flavors!!

What is your favorite flour to bake with? What is your favorite muffin type?

Hope this week is treating you fabulously, so far!!