Edible Hugs-Morning Glory Muffins

My newest vice is tea.  It would be fair to say that I have become fanatical about tea.  I love all teas, hot tea, iced tea, black tea, chai tea, white tea, you name it. So far, I have not sipped a tea I did not like. The one thing that makes tea even more amazing to me is a homemade baked good, like these morning glory muffins that I have newly discovered.  It is simply bliss to have a steaming cup of tea with something scrumptious; the perfect break in the middle of a full day.

The wonderful thing is that I love to bake as much as I love to drink tea. I recently found this recipe for morning glory muffins so captivating that I have made them twice in 10 days. They are sweet in all the right ways,  moist and flavorful.

Full of veggies

Furthermore, they are packed with healthy veggies and fruit while being gluten and grain free.  These joy bombs are crafted with plantains, parsnips and carrots, all of which are rich in vitamins and minerals, fiber and potassium. They are sweetened with diced apple and organic raisins which makes them basically a super food trapped in the body of a  muffin.

An important part of loving yourself means feeding your body with healthy foods, including snacks and sweet treats. Enjoy this Edible Hug, they are “perfectly perfect” to quote Violet.

Morning Glory Muffins

by: Rebecca of Lichen Paleo, Loving AIP (Thank you Rebecca for the incredible recipe)

Wet Ingredients
2 large green plantains, chopped (all green with no yellow spots)
1 tsp vanilla
3 tsp apple cider vinegar
1/3 cup coconut oil, melted
1/2 cup pumpkin purée or butternut squash purée (I used canned organic pumpkin)
2 gelatin eggs: 2 tbsp gelatin mixed in 1/4 cup warm water
*(I used 2 pasture raised eggs in place of the gelatin eggs. You may also use your vegan egg replacer of your choice for the eggs)

Dry Ingredients
1/4 cup tapioca starch or arrowroot starch
3 tbsp coconut flour
1 tsp cinnamon
2 tsp baking soda
1/2 cup grated carrot (I used organic shredded carrots and diced them a bit smaller)
1/2 cup packed finely grated parsnip
1 apple, chopped (approx 1/2 cup) (I used organic Honeycrisp)
1/3 cup raisins

Instructions
~Preheat oven to 375 degrees farenheit
~Add plantains, vanilla, apple cider vinegar, coconut oil, and pumpkin purée to a high powered blender.  ~Purée until smooth.
~Make the gelatin eggs, then add to blender and mix. (I added 2 organic pasture raised eggs to the blender)
~Whisk together dry ingredients in a mixing bowl.
~Add wet ingredients to dry ingredients and stir together until combined.
~Mix in carrot, parsnip, apple, and raisins, until distributed evenly.
~Separate batter into ten greased muffin cups. I greased mine with coconut oil. *(My batch made 12 full sized muffins)
~Bake for 50 minutes.

Allow to cool completely before removing from pan.

It’s a snack that loves you back,  a portable breakfast and an edible hug letting your awesome body know that it is loved in every way.

Hugs to you,

Sherry

 

Most delicious recipe ever from www.lichenpaleolovingaip.com

 

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