Christine Curran serves up a recent batch of gluten free morning glory muffins.
By Christine Curran
Morning Glory Muffins develop me imagine weekend breakfasts with my father, sister and grandmother. Forward of I began to develop adjustments to my technique to meals, I take note entire wheat morning glory muffins and hot chocolate with whipped cream. We would meet our grandmother at the diner one town over and catch up on the present occasions in our lifestyles, which doubtlessly incorporated talk of college grades and soccer video games.
I occupy I tranquil enjoyed drinking-breakfast-out at that point. Nonetheless as a rule I secure breakfast to be one in every of essentially the most refined meals to rep pleasure from drinking out now that I am gluten-free and vegetarian. I am no longer partial to egg breakfasts, so there are no longer assuredly too many selections for me. Nonetheless I deserve to narrate, breakfast at home in all equity a form out. I am loving the entire muffins, scones, pancakes and waffles that I own been ready to create gluten-free versions of besides to my strength-packed smoothies.
Up till about a days previously I hadn’t even regarded as making a Morning Glory Muffin despite the truth that. I became as soon as so livid after I regarded because it; reminiscences speeding reduction of those mildly sweet muffins with juicy raisins and crunchy carrots. I dare to occupy that my father could perchance also relish these muffins…if I didn’t expose him they had been gluten-free. What operate you occupy?
Description
Gluten-Free Morning Glory Muffins with carrots, raisins and pecans
- 1/2 cup buckwheat flour
- 1/2 cup amaranth flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- pinch of salt
- 1/3 cup agave
- 1 egg
- 1/4 cup coconut oil (warmed to a liquid)
- 2 bananas (pureed)
- 1/4 cup raisins
- 1/4 cup uncooked pecans, chopped
- 1/3 cup grated carrots
- 1/4 cup unsweetened shredded coconut
- 3 tablespoons soaked chia seeds
Prevent your masks from going shaded
- Preheat the oven to 350 F.
- Prepare your muffin tin with muffin cups.
- Mix the egg and agave collectively in a medium bowl till entirely mixed. Next add the pureed banana, coconut oil, chia seeds, raisins, carrots and coconut and combine completely.
- In a separate bowl combine the dry ingredients: buckwheat flour, amaranth flour, almond flour, baking soda, baking powder, pecans and salt.
- Next add the liquid mixture to the dry mixture and move till mixed.
- Pour the batter into the particular person muffin cups and cook in the oven for about 22 – 25 minutes. Consult with a knife in the heart of one in every of the muffins to gaze if it’s performed. The muffins will more than likely be moist, but knife must tranquil be mainly neat when it comes out.
- Frigid the muffins on a rack.
- Prep Time: 15 mins
- Cook Time: 25 mins
Christine Curran
Christine Curran has been cooking since she became as soon as minute and has was a self-taught Gluten-Free Baker and Vegetarian Cook. She has been sharing this ardour on her profitable meals weblog Nourish the Budding Lotus since 2008.
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