Rise and shine! Muffins are definitely in my top 10 favorite breakfast foods. I don't crave them very often, but this past weekend I really wanted one! However, my taste buds (and digestive system) only seem to like really fresh, not too sweet, non-mushy, gluten-free muffins. There is a local spot that has some absolutely amazing muffins and breakfast treats, but when I can't get over there, I make my own.
This recipe was a complete experiment. The first batch totally flopped, as I decided to test out coconut flour. Note to self: do not use coconut flour while baking (unless you desire a mealy, grainy texture). While Greg and my Mom were kind and said "they aren't too bad," I frankly thought they were pretty icky. Thank goodness it only took me one more try, because the second batch was soooooo good! You can't learn without trying, right?
I used carrots and apples, which give these muffins a naturally sweet taste, but not overwhelmingly so. I also used regular gluten-free flour, so if you like regular flour, you can easily substitute.
Carrot Apple Muffins, makes 18 muffins
2 1/2 c. gluten-free flour 1 1/2 c. carrots, grated 1 1/2 c. apples, grated 2 eggs 1/2 c. raw cane sugar 3/4 c. coconut oil 1/2 c. almonds, sliced 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon
Mix flour, sugar, almonds, salt, baking soda, and cinnamon. In a separate bowl, mix remaining ingredients. Slowly add dry ingredients to wet ingredients. It will become very thick, and almost paste like.
Cook at 350° for 20-25 minutes, or until toothpick comes out dry.
This was a great weekend treat! I enjoyed mine while relaxing with a nice cup of coffee. Yum!