Morning Glory Muffins Comfy Belly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 medjool dates, pited1/4 cup coconut oil1/4 cup coconut milk3 egg whites1 whole egg1 cup shredded carrots about 1 large carrot;grate using a grater or food processor1 cup shredded apple ( about one small apple;peeled and cored before shredding)1/4 cup maple syrup or honey1 tsp vanilla extract1/4 cup plus one tablespoon cocnut flour1 tsp ground cinnamon1/2 tsp ground nutmeg1/4 teaspoon baking soda1/2 teaspoon salt1/4 chopped walnuts(optional) and not added to the caloried counter 1/4 cup golden raisins (or other raisin optional)
preheat oven to 350
place dates in food processor and pulse to chop them up and create a paste. Or you can chop them into small pieces.
Drain excess moisture from the apples and carrots and then add the dates, coconut oil, coconut milk, eggs, carrots, apples, vanilla and maple syrup to a mixing bown and blend well. I used a mixer but you can mix by hand as well.
In a separate bowl, wisk 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 batter, These mufins don't rise much.
Bake for 25 minutes or until a tooth pick inserted in the middle coumes out clean.
Cool and store covered for a few days at room temperature or in the refrigerator for a week.
Serving Size: Makes 8-10 medium or 12 small muffins. I used a small muffin pan for the calorie counter
Number of Servings: 12
Recipe submitted by SparkPeople user LOUISES789.
place dates in food processor and pulse to chop them up and create a paste. Or you can chop them into small pieces.
Drain excess moisture from the apples and carrots and then add the dates, coconut oil, coconut milk, eggs, carrots, apples, vanilla and maple syrup to a mixing bown and blend well. I used a mixer but you can mix by hand as well.
In a separate bowl, wisk 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 batter, These mufins don't rise much.
Bake for 25 minutes or until a tooth pick inserted in the middle coumes out clean.
Cool and store covered for a few days at room temperature or in the refrigerator for a week.
Serving Size: Makes 8-10 medium or 12 small muffins. I used a small muffin pan for the calorie counter
Number of Servings: 12
Recipe submitted by SparkPeople user LOUISES789.
Nutritional Info Amount Per Serving
- Calories: 124.5
- Total Fat: 5.3 g
- Cholesterol: 15.5 mg
- Sodium: 274.6 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.4 g
- Protein: 2.0 g
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