Gluten Free Morning Glory Muffins
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
- 8 oz 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
- Preheat oven to 350 degrees F. and prepare a muffin pan with muffin cups or spray with a natural nonstick cooking spray.
- Process shredded coconut and walnuts in a food processor or blender for about 15 seconds.
- 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.
- Combine wet ingredients (maple syrup, vanilla, eggs, coconut oil, crushed pineapple, carrot and apple) in medium bowl.
- Stir wet ingredients into dry ingredients. Don't overmix. Transfer batter into 12 regular-sized muffin cups.
- 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.
- 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.
Notes
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. These may not look to follow my own rule, but the pineapple and apple also add liquid here.
Nutrition
Serving: 1muffin | Calories: 157kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 238mg | Potassium: 139mg | Fiber: 3g | Sugar: 5g | Vitamin A: 773IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg