Morning Glory Muffins (Grain-Free)
Updated: Sep 1, 2018
Makes 2 dozen
1 cup mashed squash, sweet potato, or pumpkin
6 eggs, beaten
1 teaspoon pure vanilla extract
1 teaspoon pure orange extract (optional)
1 cup zucchini, grated and squeezed to remove extra liquid
1 cup green apples, grated
1 cup carrots, grated
2 cups almond flour
½ cup coconut flour
½ cup flaxmeal
1 cup unsweetened, shredded coconut
2/3 cup walnuts, chopped (or other nuts)
1 tablespoon powdered stevia (Stevita works well)
1 teaspoon ginger
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
Preheat oven to 350 degrees
Line or oil a muffin tin
In a large bowl, combine squash, eggs, extracts, zucchini, apples, and carrots.
In a medium bowl, combine remaining (dry) ingredients.
Combine wet and dry ingredients and mix well.
Divide batter between muffin pans.
Bake for 30 - 35 minutes or until firm.
Cool on a wire rack before removing muffins from pan.
Freeze extra muffins.
Note: The batter will be very thick and the texture of these “muffins” is dense. You may add additional eggs if you desire a lighter muffin.