Sunday, December 14, 2014

Morning Glory Muffins!!!

These muffins are absolutely delicious! We have been juicing a lot lately and didn't want to waste the pulp that was left over, so we decided to mix it into a muffin (Muffins are one of our favorite breakfast foods). Of course, all of the butter and sugar in baked goods aren't the healthiest so we decided to "healthify" these muffins a little bit. 
 We started with a Morning Glory Muffin recipe from our King Arthur Cookbook. The first modification we made was to replace half of the all-purpose with oat flour( we made our own by grinding old-fashioned oats in a food-processor until it was fine like flour). We replaced the carrot called for in the recipe with the pulp from the juicer. We then decided to replace the vegetable oil with healthier fats. We replaced half of the oil with peanut butter and the other half with coconut oil(I am sure all peanut butter would work and would be scrumptious).  When I went to add the eggs, we realized that we were short by one, so we searched the web and found that 1/4 cup of applesauce would replace one egg. It worked wonders.

These muffins really hit the spot! They have so much flavor and are filling, too!We hope you try them and love them.
Recipe adapted from Morning Glory Muffins from King Arthur All-Purpose Baking Cookbook.
Ingredients:

  • 1 cup oat flour
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrot(or left-over pulp from juicing)
  • 1/2 cup sunflower seeds (ours turned green after baking for some reason but still taste the same....) 
  • 2 large eggs 
  • 1/4 cup applesauce
  • 1/3 cup coconut oil, melted
  • 1/3 cup peanut butter
  • 2 tsp vanilla extract
Directions:
     Preheat the oven to 375 degrees. In a large bowl, whisk together both flours, sugar, baking soda, spices, and salt. Add the carrots(or pulp), sunflower seeds. In a different bowl, beat eggs, applesauce, coconut oil, peanut butter, and vanilla extract. Add to flour mixture and stir just until evenly combined. Scoop into muffin cups, and bake for 20 minutes. Cool for 5 minutes, then take out of the pans to cool the rest of the way.

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