It's December and there's a whole lotta baking goin' on... which usually means lots of flour and sugar and a potential deep dive into sugar cravings and crashes.
My suggestion is to do some baking with better real food ingredients. This month I'll post several recipes of guilt and gluten-free muffins you can feel good about eating and sharing with your family and friends.
First up are these sweet treats, adapted from a recipe sent over by Captain Carl, a loyal Food Truth fan in Anchorage, Alaska who is recently rediscovering baking, sans wheat. He calls them "Morning Glory Muffins" but since I prefer to have them as an afternoon snack or dessert after dinner with a big mug of herbal tea, I'll call them how I see them:
COCO-CARROT “CAKE” MUFFINS
WHAT
2 1/2 CUPS ALMOND FLOUR
1 TBSP GROUND CINNAMON
2 TSP BAKING SODA
1/2 TSP SEA SALT
1 TSP VANILLA POWDER
2 CUPS GRATED CARROTS
1 LARGE ORGANIC APPLE (PEELED AND GRATED)
1/4 CUP FRESH GINGER ROOT (PEELED AND GRATED)
3 LARGE EGGS
1/4 CUP MELTED COCONUT OIL
1/4 CUP UNSWEETENED APPLESAUCE
1 CUP UNSWEETENED COCONUT FLAKES
HOW
Preheat the oven to 350°F and line a 12 cup muffin pan with paper liners.
Combine the dry ingredients (almond flour, cinnamon, baking soda, sea salt and vanilla powder) in a large bowl and whisk together.
In a separate bowl, whisk together the eggs, oil and applesauce.
In a food processor (or on a box grater) grate the carrots, apple and ginger root. Add these to the wet ingredients and stir until smooth.
Now stir the wet ingredients into the dry and combine thoroughly. Fold in the coconut flakes.
Let the batter sit for 15 minutes, then fill the muffin cups generously.
Bake at 350°F for 35 minutes or until a toothpick comes out clean.
