Morning gluten-free glory

Fresh out of the oven!

Fresh out of the oven!

I had to cancel yoga classes again this morning because of all of the snow and ice here in the Ozarks.

Yes, I am a little bummed out about that, but it is nothing that a yummy muffin and big glass of cinnamon almond milk won’t cure!

To pick up my spirits I went straight to the kitchen to create these muffin treats.  They are pretty darn good…and GLUTEN-FREE!

I like that you use whole foods in the recipe to add sweetness and to keep them nice and moist…and boy are they moist and delicious

In fact, I am going back for seconds right now…

Take a little extra time today to be good to yourself and MAKE THESE MUFFINS!  You will be glad that you did!

Stay warm and safe!

Tastes so good I am having a second!

Tastes so good I am having a second!

Morning gluten-free glory muffins

Makes ~10-12, depending upon the size

  • 1 c organic oat flour
  • 1/2 c quinoa flour (if you don’t have this, use all oat flour)
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 1 t cinnamon
  • 1/2 c unsweetened coconut flakes
  • 1 apple, cored, peeled and grated
  • 2 medium carrots, peeled and grated
  • 1/2 c raisins, plumped (just soak raisins in warm water to plump)
  • 1/4 c melted coconut oil
  • 1/2 c honey
  • 2 eggs, beaten
  • 1/3 c almond or coconut milk
  • 1 t vanilla

Preheat oven to 350 degrees F.

Mix together the dry ingredients.  In a separate bowl, mix together the wet ingredients (to include the raisins, carrots, and apple).  Add the dry to the wet and mix until incorporated–don’t over mix.  Spoon into a lightly greased muffin tin (12 muffin).

Bake for 20-25 minutes, or until a toothpick comes out clean and the top is a golden brown.

ENJOY with a big glass of almond or coconut milk.  YUM!

 

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