Morning Glory Muffins
These muffins are perfect to make in large batches and freeze. Carrots and raisins are staples in my house and make delicious kid-friendly muffins.
Servings: 12 muffins
Ingredients
- ⅓ cup soft butter or coconut oil
- 2 TB raw honey local if possible, or THIS
is a good brand
- 2 TB pure maple syrup local if possible or THIS
would work too
- 2 pastured eggs if you are egg free go for 2 gelatin eggs or 1/2 cup squash puree
- Juice of ½ lemon
- ¼ cup whole milk or whole coconut milk
- 1 cup tapioca flour
- ½ cup white rice flour
- ½ cup blanched almond flour
if you are nut free swap out for sorghum flour
or brown rice flour
- ½ cup unsweetened shredded coconut)
- 2 tsp aluminum free baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- 2 cups shredded carrots
- ½ cup organic raisins I get mine at Costco
Instructions
- Blend the butter, honey, maple syrup, eggs, lemon, and milk for a minute or two.
- Add the flours, baking powder, baking soda, salt, and spices, and blend through with the beaters.
- Fold in the carrots and raisins with a spatula.
- Bake in silicone baking cups or a buttered muffin tin at 350 degrees for 30-40 minutes. Check around the 30 minute mark in case our ovens run different. By the way, I really love my silicone muffin cups to make clean up super simple!