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!
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!