Tuesday, February 19, 2013
PaleOMG's Morning Glory Muffins
They can be made totally nut-free and only contain 1 tbs. of added raw honey. My version of Juli from PaleOMG's Morning Glory Muffins use apple, carrot and zucchini along with organic (unsweetened) sunflower seed butter and freshly roasted pepitas.
These baked up beautifully and I can't wait to serve them up to my kids as an after school snack. You can definitely tweak the mix-ins used; I did go with some raw chopped pecans, but you can easily omit them if you want to keep out the nuts.
I also included 1/4 cup Enjoy Life mini chocolate chips, but it was only because I was making them for the small fry (who think EVERYTHING tastes better with mini chocolate chips!). Juli's original recipe doesn't call for any chocolate, and they'd be just as delicious without.
Flourless Morning Glory Muffins
adapted from PaleOMG
1 apple, peeled, cored and shredded
1/2 large carrot, peeled
1/2 large zucchini
1 cup raw pepitas (pumpkin seeds) plus 1 tbs. coconut oil
3 whisked eggs
1/2 cup sunflower seed butter
1/2 cup melted coconut oil
1/4 cup raisins
1/4 cup raw chopped pecans (use something different for a nut-free version)
1/4 cup mini chocolate chips (optional)
1 tbs. cinnamon
1 tbs. vanilla
1 tbs. raw honey
1/4 tsp. baking soda
pinch of salt
Preheat oven to 350 degrees.
Add pepitas to a small saucepan over medium heat with a tbs. of coconut oil. Cook over low heat for 3-5 minutes, moving around to ensure they roast evenly.
While your pepitas are roasting, add your apple, carrot and zucchini to a food processor with the shredding attachment, or use a grater to manually shred them.
Add the grated mixture to a bowl along with sunflower seed butter. If you used the food processor, rinse out the bowl.
Add the roasted pepitas to the food processor and puree until they're ground into a fine meal. Combine this mixture with eggs, coconut oil, honey, raisins, pecans, cinnamon, salt, and baking soda in your mixing bowl. Stir to mix well.
To make large muffins, divide batter evenly between 9 greased muffin cups.
Bake for 25-30 minutes until cooked through. These are tastiest eaten warm.