There’s been a lot of shredding of carrots in my kitchen lately. I’m oh so grateful to own a food processor. I started off shredding with my box grater but after I every so slightly shredded some of my left thumb I decided to forgo the potential for human flesh in my muffins. Writing recipes is fraught with perils. Others perils include eating too many muffins and running out of just one ingredient at 10 pm with the oven preheated.
I’m deep into recipe writing for my next cookbook and high up on the list is carrot cake and morning glory muffins. I found out about morning glories through some readers and tucked it away on my to-do list. Well here it is. This recipe uses coconut flour since I’m knee-deep in coconut flour.
I thought I wasn’t a carrot cake fan, but it turns out I am very much so. Must stop eating it soon or I will start turning orange. Enjoy!
Morning Glory MuffinsYou can leave the dates out if you don’t have them or want them, or sub with more raisins. Also, if the dates are on the firm side or you just want them to be very easy to use in the recipe, you can soak them in hot water for 10 minutes or so, then drain and pat dry before chopping them up. I don’t pack the carrots and apple, just fyi. More importantly, drain any excess liquid from the carrots or apple before adding it to the batter. To drain, either squeeze the apples and carrots in a towel to wring out excess liquid, or place them in a colander in the sink and press down on the carrots and apples to release excess liquid.
- 4 (80 g) Medjool dates, pitted
- 1/4 cup (57 g) unsalted butter, melted (or coconut oil or ghee)
- 1/4 cup (60 ml) coconut milk or other dairy-free milk
- 4 large eggs
- 1 cup (70 g) shredded raw carrots (about 1 large carrot; grate using a box grater or food processor)
- 1 cup (86 g) of shredded apple (about one small apple; peel and cored before shredding)
- 1/4 cup (60 ml) maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 cup plus one tablespoon (33 g) coconut flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 cup (20 g) chopped walnuts (optional)
- 1/4 cup (30 g) golden raisins (or other raisins; optional)
- Preheat oven to 350°F (175°C, or gas mark 4).
- Place the dates in a food processor and pulse to chop them up and create a paste. Alternatively you can use a knife to chop them into small pieces.
- Drain excess moisture from the apples and carrots and then add the dates, butter, milk, eggs, carrots, apples, vanilla, and maple syrup to a mixing bowl and blend well. I use a mixer for this step but you can mix by hand as well.
- In a separate bowl, whisk 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 muffin batter. These muffins don’t rise much.
- Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Cool and store covered for a few days at room temperature or in the refrigerator for a week or so.
Makes 8 to 10 muffins