Everything Muffins (Gluten-Free)

These muffins are a riff on classic Morning Glory Muffins, using ingredients we usually have around the house. I like these muffins for sneaking a couple veggies into my 7-year-old, who only “likes” a couple green vegetables at this point. I’m constantly tweaking this recipe to see what I can get away with. This is the most up-to-date iteration. This recipe makes about 16 muffins.

Ingredients:

2 cups gluten-free flour (I used King Arthur’s Measure for Measure which is also dairy free)

3 tsp baking soda

2 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg

½ tsp salt

1/3 cup ground flax

¾ cup (unsalted) chopped pecans or walnuts or a mix of both

3 large eggs

½ cup packed brown sugar

¼ cup honey

1/3 cup melted coconut oil

1 ripe banana, mashed (or you could use 1/3 cup applesauce)

¼ cup orange juice

1 tsp zest from organic orange

1 tsp vanilla extract

1 cup shredded organic carrots (2-3 large)

1 cup shredded organic zucchini (1 large)

1 cup shredded organic apple (I like Granny Smith)

Directions:

• Preheat over to 425 degrees.

• Line your muffin pan with paper liners or grease with oil/butter.

• In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, salt, ground flax and pecans/walnuts.

• In another bowl for wet ingredients, mix eggs, brown sugar, honey, melted coconut oil, mashed banana (or applesauce), orange zest, orange juice, & vanilla.

• Pour the wet ingredients into the dry ingredients bowl. Stir a few times and then add the shredded veggies and apple. Fold together gently until all flour is incorporated. Don’t overmix.

• Spoon batter into muffin liners. Fill to the top.

• Bake for 5 minutes at 425.

• Then lower oven temp to 350 (keep muffins in oven) and bake for an additional 18 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Allow muffins to cool for 5 minutes.

• Remove muffins and cool on a wire rack. Enjoy!!

*Muffins stay fresh in the refrigerator for about 5-7 days. Freeze muffins for up to 2 months.