Gluten Free Morning Glory Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup raisins
- 1/4 cup walnuts
- 1/2 cup coconut flour
- 1/4 cup unsweetened shredded coconut
- 1/3 upcoconut oil melted
- 1-1/2 tablespoon maple syrup honey or agave works too
- 1 (8 oz.) can crushed pineapple in 100% pineapple ju
- 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)
- Carbohydrate 13.1505650082675 g
- Cholesterol 42.0319444441683 mg
- Fat 32.4565775115728 g
- Fiber 4.39783593876672 g
- Protein 3.75829277935573 g
- Saturated Fat 23.5137032869591 g
- Serving Size 1 1 muffin (87g)
- Sodium 154.293055554901 mg
- Sugar 8.75272906950076 g
- Trans Fat 2.16886430630958 g
- Calories 343 calories
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.
