Morning Glory Muffins with Coconut Flour
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Gluten-Free Dairy-Free Soy-Free Peanut-Free Corn-Free Grain-Free Paleo

Tasty muffins packed with the goodness of fruit, veggies and nuts – and without grains? We’re in! You will be too, once you whip up a batch yourself. Paleo-friendly. Recipe and Photo Created By Simone Miller of Zenbelly.

Ingredients

    Yield: 12 muffins

    • ¾ cup chopped walnuts
    • ½ cup shredded unsweetened coconut
    • 6 large eggs
    • ¼ cup avocado oil or melted coconut oil
    • ½ cup coconut sugar
    • ½ cup Pamela’s Coconut Flour
    • 1 teaspoon cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon finely ground sea salt
    • 1 cup grated carrot (2 medium)
    • ½ cup grated apple (1 medium)
    • ½ cup raisins
Directions

    Toast coconut and walnuts 4-5 minutes

    Preheat the oven to 350ºF and line a muffin tin with paper liners.

    Spread the walnuts and coconut on a baking sheet and toast in the oven for about 5 minutes, or until the coconut is lightly browned. Set aside.

    In a large mixing bowl, Whisk the eggs, oil, and coconut sugar until smooth.

    Whisk in the coconut flour, cinnamon, baking powder, baking soda, and salt.

    Stir in the carrot, apple, raisins, walnuts, and coconut until just combined.

    Divide the batter among the prepared baking cups, filling them about ¾ full. Bake for 20-24 minutes, or until the tops spring back when you lightly press them, and a toothpick inserted into the center comes out clean. Allow to cool before serving.

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Dr Donna Skerry 04/92/2019 04/03/2019
Thanks for the choices. I treat weight loss and depression. Glad for Mindy's add-on. Working together to make healthy kids Dr Donna Skerry And forget emotional therapy. I am the Why doctor!!!!!!
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Mindy Bence 02/47/2019 02/17/2019
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Lovely Recipe! I'm on the Low Lectin/plant paradox diet and I'm so glad that I can modify the recipe and still come out glorious! I've been gluten free for 8 years, but the low lectin diet is new for me. My husband is a regular gluten lover, but also loved this recipe! To alter it for my purposes, I changed the coconut sugar with Lakanto golden monk fruit sweetener (I used a little less than 1 cup), and instead of raisins and coconut, I added shredded sweet potato along with the carrot and apple. I doubled the recipe so I could have some to freeze. I'm so surprised how little coconut flour is needed and how thick it gets. It smells like coconut, but when cooked, it did not have a coconut flavor (my husband isn't a fan of coconut). I used avocado oil.
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