Morning Glory Muffins
Ingredients
The muffins:
- 4 (80 g) Medjool dates, pitted
- 1/4 cup (57 g) unsalted butter, melted (or coconut oil or ghee)
- 1/4 cup (60 ml) coconut milk or other dairy-free milk
- 4 large eggs
- 1 cup (70 g) shredded raw carrots (about 1 large carrot; grate using a box grater or food processor)
- 1 cup (86 g) of shredded apple (about one small apple; peel and cored before shredding)
- 1/4 cup (60 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup plus one tablespoon (33 g) coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup (20 g) chopped walnuts (optional)
- 1/4 cup (30 g) golden raisins (or other raisins; optional)
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Yields: 8-10 Muffins
Directions
- Preheat oven to 350°F (175°C, or gas mark 4).
- Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
- Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
- In a separate bowl, whisk together all the dry ingredients.
- Add the dry mix into the wet mix and blend well.
- Line muffin tins with liners and fill each muffin liner almost to the top with muffin batter. These muffins don’t rise much.
- Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool and store covered for a few days at room temperature or in the refrigerator for a week or so.
Notes
You can leave the dates out if you don’t have them or want them, or sub with more raisins. Also, if the dates are on the firm side or you just want them to be very easy to use in the recipe, you can soak them in hot water for 10 minutes or so, then drain and pat dry before chopping them up.
I don’t pack the carrots and apple, just fyi. More importantly, drain any excess liquid from the carrots or apple before adding it to the batter. To drain, either squeeze the apples and carrots in a towel to wring out excess liquid, or place them in a colander in the sink and press down on the carrots and apples to release excess liquid.
Credit: Comfy Belly
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
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