Archive | February, 2017

Morning Glory Muffins with Coconut Flour

The running joke around our house is that all we’ve eaten for 2 months is chicken and vegetables. When Bowen asks what’s for supper we both get a good laugh out of our unspoken response–we know we’re probably having some sort of chicken and veggies.

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We’ve been so appreciative of all the meals from our church family and friends but the truth is it’s been a miracle I have cooked at all! Taking care of this precious angel is a full time job and if I am going to cook anything exciting or time consuming it has to be prepped early in the day. My main focus is getting us all fed with healthy,nourishing ingredients.

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These morning glory muffins are a welcome change back in the kitchen creatively! I saw a food blogger make a version of these muffins on instastory and I couldn’t wait to try my own recipe out.

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These muffins are SO YUMMY and so good for you. I love the chewy texture from the carrots and nuts and the grated apple adds lots of moisture and sweetness.

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They make for a really delicious quick snack with a smear of almond butter too and I am all about those grab and go snacks these days. I need some suggestions from you for easy pre made snack! Leave a comment below if you have any favorites. Mainstays in our house have been larabars, rx bars, trail mix and apples. IMG_7507

Morning Glory Muffins with Coconut Flour 

1/4 cup pureed (or chopped) Medjool dates

1/4 cup melted coconut oil

1/4 cup almond milk

4 eggs

1 1/2 cup shredded carrots

1 1/2 cup of shredded green apple

1/4 cup honey

1 teaspoon vanilla extract or almond extract

1/4 cup plus one tablespoon coconut flour

1 teaspoon ground cinnamon

1/2 teaspoon of ground allspice (or nutmeg)

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/4 cup chopped walnuts

1/4 cup raisins

3 T chia seeds

Directions: Preheat oven to 350°F
Grate carrots and apples using box grater or food processor and place them in large bowl then add the dates,coconut oil, almond milk, eggs, vanilla, and honey and mix together.
In a separate bowl, whisk together all the dry ingredients. Add the dry mix into the wet mix and blend well. The batter will look very wet/soupy–this is correct!
Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter.
Bake for 20-25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Enjoy warm with a smear of almond butter!

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