Morning Glory Muffins

... and oh how glorious they are!!

Gluten-free, grain-free, sugar-free, dairy-free, and soy-free!

Keeping with the spirit of health and awareness month, I am sharing these delicious and unbelievably healthy muffins.  They only contain the natural sugars from whole fruits and vegetables and are super easy to make.

Here's the recipe....

Ingredients

1 large granny smith apple, cored and cut into cubes with skin

¼ cup water

½ teaspoon of apple cider vinegar

½ cup dried apricots (chopped)

3 eggs

1/3 cup coconut oil or grape seed oil, (I use 1/8 cup coconut oil and 1/8 cup grapeseed oil)

2 cups finely ground almond meal

1 tablespoon of coconut flour

½ teaspoon of baking soda

1/4 teaspoon of vanilla

1 teaspoon of cinnamon

1/8 teaspoon of allspice

1/8 teaspoon of ground ginger

¼ teaspoon of salt

½ cup raisins

1 cup grated carrots

Preheat the oven to 350 degrees Fahrenheit.

Make the applesauce.  Combine the granny smith apple, water, and a pinch of salt in a sauce pan, bring to a boil. Turn down heat and simmer while stirring until the apple becomes mushy and takes on the consistency of applesauce (about 10 minutes).  Stir in the apricots and remove from the heat. 

In a large bowl combine the wet ingredients: applesauce, vanilla, apple cider vinegar, and coconut oil.

In another bowl mix together the dry ingredients: almond meal, coconut flour, baking soda, salt, ginger, allspice, and cinnamon.

Combine the eggs, dry ingredients, and wet ingredients.  Mix well.  Fold the grated carrots and raisins into the batter.

Place paper muffin cups in 6-8 cup muffin pan and divide batter into cups.  Bake in oven at 350 degrees until muffin tops become visibly golden brown, approximately 25 minutes.

This recipe should make about 12 muffins.

*If you would like to make a vegan version of these muffins, just substitute 3 ‘flax eggs’ for the 3 chicken eggs.

To make flax eggs: 1 ‘egg’ = 1 tablespoon of flax meal and 3 tablespoons of water.

In a bowl whisk together 3 tablespoons of flax meal and 9 tablespoons of warm water.  Place in the refrigerator for 15 minutes before adding to your batter.