Moist Morning Muffins (gf)

This recipe is a take on morning glory muffins that I threw together from what was in the fridge. I really enjoy putting a plate in front of people and yelling “they’re healthy!” when there’s a big glob of butter and heavy drizzle of maple syrup seeping into my good intentions. (Those two ingredients definitely make the muffins tastier though). This is a really loose recipe that could be substituted with a bunch of things: blueberries, raisins, dried figs, cranberries, etc…

The basic recipe results in surprisingly moist, nutritious, and flavorful muffins that are just enough sweet for breakfast and just enough savory for lunch or dinner. You could always freeze them or give some away!

Makes a little more than 12 muffins (I used a mini tin to use up the leftover batter).

INGREDIENTS:

Cooking spray for muffin pan

1 ¼ cups GF all-purpose flour

½ cup dark brown sugar

½ t baking powder

½ t baking soda

½ t ground nutmeg

½ t coarse salt

1 cup GF old-fashioned rolled oats

½ cup unsweetened flaked coconut

3 T extra-virgin olive oil

1 large egg

1/3 cup almond milk (or coconut milk)

3 medium-sized carrots, shredded

1 ripe smushed banana

DIRECTIONS:

1. Preheat oven to 400 degrees and coat a 12-cup muffin pan with cooking spray. In a big bowl, whisk together the flour, sugar, baking soda, baking powder, nutmeg, salt, and oats. 

2. Add the coconut, oil, egg, milk, carrots and banana until well mixed.

3. Fill each muffin cup with about 1/3 cup butter. Bake about 20-25 minutes or until a knife inserted in center comes out clean.

4. Serve muffins warm! (With melted butter and maple syrup if you’re like my family)