Paleo Morning Glory Muffins Food

PALEO MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 375°F. Lightly grease eight cups of a muffin pan, or line them with papers and spray the insides of the papers.
• Place the raisins in a small bowl and cover them with hot water. Set them aside to soak while you assemble the rest of the batter.
• In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
• Stir in the shredded carrots, apples, coconut, and nuts.
• Mix in the eggs, oil, and vanilla.
• Drain the raisins thoroughly and stir them in.
• Divide the batter equally among 8 wells of the prepared pan, filling them almost full. Sprinkle with nuts, if desired.
• Bake the muffins for 18-20 minutes, until they're slightly domed (they won't rise much) and centers are slightly firm or a toothpick inserted in the center comes out clean.
• Remove the muffins from the oven and let them cool for 5 minutes in the pan on a rack before transferring a wire rack to cool completely.
• Store muffins in a covered container at room temperature for up to two days or freeze for longer storage.

PALEO MORNING GLORY MUFFINS {GLUTEN-FREE, DAIRY-FREE}

Steps:

• Preheat your oven to 350° F and line 2 muffins pans with 15 parchment liners.
• In a large bowl, mix together the almond flour, flaxseed meal, baking soda, baking powder, cinnamon and salt, set aside.
• In a separate mixing bowl, whisk together the eggs, sugar, syrup or honey, coconut oil, applesauce, orange zest and juice and vanilla until smooth. Fold in the grated carrots and apples (after squeezing out as much water as possible) then gently stir the dry ingredients into the wet until no flour spots show.
• Fold in the raisins and pecans, then fill the muffin liners just above the top, (batter will be thick). You will make 14-15 muffins. Bake for 23-28 minutes, until golden brown on top and set in the center. A toothpick inserted near the center of a muffin should come out with a few crumbs.
• Allow the muffin pan to cool on a wire rack for 10 minutes, then carefully remove the muffins from the pan (in their liners) and continue to cool to room temperature. Store muffins at room temperature for the first day (loosely covered) then in the refrigerator for up to 5 days. Enjoy!

MORNING GLORY MUFFINS (PALEO)

Steps:

• Preheat oven to 350 degrees.
• Add the apple and carrot to a food processor with the shredding attachment, or grate by hand.
• Add the shredded apple and carrot to a bowl along with the sunflower seed butter and rinse out the food processor bowl.
• Add the pepitas to the food processor and puree until you get a flour/meal.
• Add the ground pepita, eggs, coconut oil, honey, raisins, pecans, cinnamon, salt, and baking soda with the ingredients you mixed togehter in the previous steps. Mix well.
• Pour your batter into 9 FULL, greased muffins tins.
• Bake for 25-30 minutes until cooked through.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

HEALTHY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350°F.
• Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
• In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
• Spoon batter into well greased muffin tins (filled to the top).
• Bake for 35 minutes or until springy to touch or until knife comes out clean.
• Let cool for 5 minutes and then turn out on a rack.

MORNING GLORY MUFFINS

Steps:

• Preheat oven to 375°F.
• Line eighteen 2-1/2 inch muffin cups with paper cups; set aside.
• In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar.
• Stir in apples, carrots, and raisins.
• In a medium bowl combine undrained pineapple, oil, eggs, and vanilla.
• Add pineapple mixture to flour mixture; stir just until moistened.
• Spoon batter into prepared muffin cups.
• Bake about 18 minutes or until toothpick inserted into centers comes out clean (I had to bake longer).
• Cool in muffin cups on wire rack 5 minutes.
• Remove form muffin cups; serve warm.