Morning Glory Muffins Comfy Belly
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Morning Glory Muffins Comfy Belly calories by ingredient
Introduction
Very good! I couldn't find coconut flour in the data base so I had to pick rice flour. But the recipe says use coconut flour 1/4 cup plus one tablespoon. Very good! I couldn't find coconut flour in the data base so I had to pick rice flour. But the recipe says use coconut flour 1/4 cup plus one tablespoon.Number of Servings: 12
Ingredients
-
4 medjool dates, pited
1/4 cup coconut oil
1/4 cup coconut milk
3 egg whites
1 whole egg
1 cup shredded carrots about 1 large carrot;grate using a grater or food processor
1 cup shredded apple ( about one small apple;peeled and cored before shredding)
1/4 cup maple syrup or honey
1 tsp vanilla extract
1/4 cup plus one tablespoon cocnut flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 chopped walnuts(optional) and not added to the caloried counter
1/4 cup golden raisins (or other raisin optional)
Tips
These are very moist. I didn't drain the apples or carrots but next time I will.
Directions
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.