I teach at the Institute of Holistic Nutrition and in the last two classes of the course my students present a food demo. Fortunately for me, I get to try many new recipes created by Holistic Nutrition students. They always meet my formula of Delicious + Nutritious = Joyous Recipe!
One of my students Nicole, made these awesomely delicious and moist gluten-free muffins. I asked her if I could share them with you all because a recipe as yummy as this MUST be shared. Lucky for us, she said yes!
Gluten-free & Dairy-free Morning Glory Muffins
These are the perfect breakfast muffins served with some almond butter and a bowl of fruit or as an afternoon powersnack!
Makes 12 muffins.
1 cup brown rice flour
1/2 cup oats (look for gf)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp sea salt
2 organic eggs
1 cup unsweetened applesauce
1/4 cup maple syrup (her recipe is honey.. I just personally don't bake with honey)
2 tsp pure vanilla extract
1/2 cup melted coconut oil
2 cups carrots, shredded
1/2 cup unsweetened shredded coconut
1/2 cup organic raisins
1/3 cup raw pecans, chopped
Preheat oven to 350 degrees. Grease a muffin tin with coconut oil or line with paper muffin cups.
In a large bowl combine flour, oats, baking powder, cinnamon and sea salt. In a separate bowl, combine eggs, applesauce, maple syrup and vanilla. Stir in coconut oil to the wet mixture. Add the dry mixture to the wet and combine, but do not overmix. Fold in the carrots, coconut, raisins and pecans. Scoop muffin mix into muffin tins. They do not rise a lot, so you can fill the batter up to the top. Bake for 30-35 minutes. EnJOY!