We’ve made it to spring! I am so looking forward to the coming week as my Mom, little brother and sister will be visiting Colorado during Spring Break. Hooray!!
I am spending the weekend prepping for their visit- cleaning the house, getting the guest room ready, etc. And of course, one most important task: bake muffins. Anyone who is lucky to know Momma D knows how seriously she takes her routines. Rising early, bible study, coffee, baking bread..and on with the day. EVERY DAY when 5pm rolls around…it is time for her “Five-o-clock Muffin and Coffee”. Somedays, it is tea. Sometimes, it is a cupcake. Nonetheless- she takes a break to sit down and enjoy a moment for herself.
When I visit home it is a treat to go to the freezer and see what varieties of muffins she has cooked up. Pull one out, heat it up, and mmmmm!
I am stocking my freezer for the week with one of her all-time favorite kind: The Morning Glory Muffin. Now, I had to do some research into what exactly a morning glory muffin is… Let me tell you. Morning Glory Muffins first appeared in the 1970s in Nantucket, New England. A baker at Morning Glory Cafe created the recipe, which has since been adapted and reimagined. Her original recipe included crushed pineapple, carrots, apples, raisins, coconut, and pecans.
My version of the classic uses coconut flour and carrots- a great pair for balancing the moisture. I sweetened them up using only bananas, and then mixed in dried golden raisins and cranberries and chopped pecans and walnuts. They are gluten-free, dairy-free, and paleo- and scrumptious!
Gluten-Free Morning Glory Muffins
- 1 cup mashed banana 2-3 bananas
- 3 large eggs
- 3 tablespoons coconut oil
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/3 cup almond butter
- 1/3 cup coconut flour
- 1 1/2 teaspoon ceylon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder aluminum free
- 1/4 teaspoon salt
- 1/2 cup grated carrot
- 1/2 cup chopped pecans (or walnuts)
- 1/3 cup dried fruit (raisins, cherries, berries)
Preheat oven to 350o F. Grease mufin tin with coconut oil OR use paper liners. (I found these cute spring-themed stand alone cups at Target)
In large bowl combine the mashed bananas, eggs, coconut oil, almond milk, vanilla, and almond butter.
Add the coconut flour, cinnamon, baking soda, baking powder, and salt to wet ingredients and mix well. Add in grated carrots, nuts, and fruit.
Divide the batter evenly between muffin tins.
Bake for 18-20 minutes. Top should be browned and a toothpick inserted in middle will come out clean.
Remove from oven and allow to cool slightly in tin, then flip out onto wire rack to finish cooling.