Morning Muffins
Muffins going into the oven at 400 degrees for 26-28 minutes
Is a muffin a cupcake? It depends! Cupcakes have frosting on top and are considered a mini cake, while muffins are considered a decadent bread. But more importantly, do you know what’s in your muffins? How much sugar? What kind of flour? Eggs? Gluten-free? Dairy? So many variables!
A morning muffin gets my stamp of approval! Go through the ingredients and see for yourself - the quality of ingredients and seasonal spices that are included in this recipe creates these beauties.
You know me, already! gotta mention the ‘gut health’ benefits. As we all know, or you’ll know now by reading this - the ‘gut’ refers to the gastrointestinal system, a.k.a. GI tract which is responsible for breaking down the food we eat, and absorbing the nutrients to support our body’s functions. This muffin recipe includes many Fall and warming spices that support your GI tract. From cinnamon to nutmeg, to cloves and ginger - these spices can help you detox, lower inflammation, and enjoy a muffin that will fill your home with a fall aroma, and a delicious taste. A cup of tea with your muffin will add to your yummy experience and a happy GI. Spices assist in the digestive process. There’s more to flavoring your food than only using salt and pepper.
mise en place - wet and dry ingredients
Recipe
1 1/2 cups oat flour
1/2 cup almond or coconut flour
3/4 cup brown sugar - packed
2 tsp baked powder
2 tsp baked soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup pumpkin puree
2 tsp pumpkin spice or DIY - recipe below or store bought
1 large apple shredded
1/3 cup apple sauce unsweetened
1/2 cup coconut oil melted
1 tbsp vanilla extract
3 carrots grated
1/2 cup unsweetened dried coconut
optional: 1/2 cup walnuts chopped
optional: 1/2 cup dried cranberries
DIY - it’s so rewarding to make your own spaces - it will stay fresh for at least a year
Pumpkin Spice Recipe
3 tbsp ground cinnamon
2 tsp ground ginger
1 1/2 ground nutmeg
1 tsp ground cloves
1 tsp ground allspice
pinch oof ground black pepper - a pinch
Instructions
in a small bowl whisk all the ingredients together
pour spice mixture into jars and seal well - mason jars or recycled spice jars
Instructions
line a muffin pan with muffin liners, or grease the pan lightly with oil or melted butter
preheat oven to 400 degrees
add all your dry ingredients to a large bowl: flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt, and whisk them together until combined
in a separate bowl, prepare your wet ingredients: pumpkin puree, applesauce, melted coconut oil, grated apple, vanilla, and carrots, and stir until combined
pour the dry ingredients into the bowl with the wet ingredients, and mix until they’re just combined, being careful not to over-mix
add coconut, walnuts, cranberries to the batter and fold them in until they’re combined
transfer your batter to your muffin tins, divide them equally - approximately 12 muffins
bake for 26-28 minutes, or until the tops are golden brown and toothpick comes out clean
once the muffins are done, let them cool
store muffins in an airtight container in the fridge for up to 1 week, or the freezer for 2 months
Much love and peace,
Genia Taub