One little muffin, so many healthy ingredients!
There are: carrots - high in beta-carotene helpful in preventing cancer, flax seeds - a great source of omega 3 fatty acids, pecans - high in fibre, coconut oil - which can reduce hunger and help burn more calories, and raisins - a great source of B vitamins and iron, as well as cinnamon, ginger, and honey.
I make muffins quite often because they are great for a quick snack or for packing in a lunch. It's also great that there are so many different kinds! Just look through your fridge, freezer, and cupboards to see what you have and go from there. I decided on these Morning Glory Muffins based on the applesauce and carrots in my fridge needing to be used.
When I make muffins I often think of the episode of Seinfeld where Elaine, who realizes that everyone prefers the muffin tops to the bottoms, comes up with a plan where people can just eat the tops and all the bottoms will be collected and given to the poor. It doesn't turn out as well as she'd hoped thought, the poor didn't want them either and she was forced to eat her own bottoms!
I always eat my bottom first and save the tops for last. How about you?
Gluten Free Morning Glory Muffins
- 3 cups Gluten Free Flour Blend
- 1/2 cup ground flax
- 4 tsp. GF baking powder
- 1/2 tsp. sea salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 2/3 cup cane sugar or 3/4 cup honey
- 1 1/2 cup unsweetened applesauce
- 4 eggs, beaten
- 2 tsp. vanilla
- 1 cup melted coconut oil
- 2 cups grated carrots
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 cup shredded, unsweetened coconut