Gluten Free Morning Glory Muffins
prep time: 20 minutes | Bake time: 25 minutes | makes 10-12 muffins
1 cup Gluten Free Cup for Cup Flour
1 scoop Wellmade Restorative Fortify
1/2 cup coconut sugar or brown sugar, packed
1/2 cup raisins
1 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup grated carrots
1/2 cup grated apple
1/2 cup shredded coconut, unsweetened
1/2 cup chopped walnuts
2 large eggs
1/3 cup coconut oil
1 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan, or line with papers lightly sprayed with cooking spray.
In a small bowl cover the raisins with hot water and set aside.
In a large bowl whisk together the flour, Fortify, sugar, cinnamon, ginger, baking soda, and salt. Stir in the carrots, apple, coconut and nuts.
In a separate bowl, beat together the eggs, oil, vanilla and water. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.
Scoop the batter into the prepared tin. The cups will be nearly full; that's okay.
Bake for 25 to 28 minutes, until a cake tester inserted into the center of one muffin comes out clean.
Remove the muffins from the oven and, after 5 minutes, transfer them to a rack to cool.
Wrap any leftovers airtight and store at room temperature for several days: freeze for longer storage.