(What’s The Story) Morning Glory Muffins

by Maggie on August 3, 2010

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Liv and I baked side by side for the first time this weekend.

Prior to this, I’ve mixed flour at the counter and she’s mixed flour and water at her little red table.  We’ve both been completely happy this way.

But Saturday I asked her if she wanted to bake with me – she was thrilled.  Livvie will be 2 at the end of October.  She’s more than ready! And she did a great job. There were only a few accidents along the way.

It was so much fun and so cute!  It took me back to Callum’s first days of baking – he was about the same age when he started standing on a chair beside me, helping me dump cinnamon and flour into the bowl, stirring ingredients “very gently”, and painting the muffin pan (with oil, not paint).

These are the moments I’ll never forget.

The first time I made these muffins I was pleasantly surprised.  They were sweet and moist.  However, it was also the first time I had baked with grapeseed oil and that quantity of almond flour so I had to play around with the ratios a few times until I got it right.

Well, I got it right. A perfect healthy whole food breakfast, snack, or even dessert.

Gluten-Free, Dairy-Free and Egg-Free Morning Glory Muffins

1 cup almond flour

1/2 cup quinoa flour

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1  1/2 cup grated carrot or zucchini (I use my cheese grater to shred)

5 tbsp ground flax mixed with 9 tbsp warm water

1 mashed banana

1 tsp vanilla

1/2 cup maple syrup

1/3 cup grapeseed oil (or your preferred oil, I successfully tried olive oil too)

1/2 cup raisins (optional)

1/2 cup walnuts (optional)

Preheat your oven to 350 degrees and line a muffin pan with cupcake liners or grease with oil.  As an aside, we used to buy an oil spray, because that’s what you do.  Right?  WRONG!  You don’t need to and there are a couple of ingredients in those sprays that we just don’t need.  I keep oil for greasing in a small mason jar and I have a silicone brush.

Easy.  Cheaper.  Better.  The End.

In a large bowl, combine almond flour, quinoa flour, cinnamon, baking soda, baking powder, and sea salt.  Add grated carrot and/or zucchini to the dry ingredients and combine.

In a medium-sized bowl combine ground flax-water mixture, mashed banana, vanilla, and oil.   Add wet ingredients to dry ingredients and mix just until combined.  Stir in raisins and nuts if desired.

Bake for 25 minutes at 350 degrees.  Remove from oven and let cool to the touch.

If you’re using a mini-muffin pan bake for 10-12 minutes at 350 degrees.  I always bake two trays of mini muffins (24) and 6 regular sized muffins.

Callum insists that we put sprinkles on the mini muffins.

These muffins are just as moist and delicious the next day, and the next day (if there are any left).

More Gluten-Free, Dairy-Free and Egg-Free Muffin Recipes:

Quinoa Banana Muffins

Buckwheat Muffins

Oatmeal Muffins

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free