glorious mini muffins
gloriously free of eggs, dairy, and wheat.
there's a little cafe on 25th and 6th called bluedog that has amazing breakfast pastries. one of their specialities is called "glorious morning loaf". when i asked the owner what was in it, she said "carrots, zucchini, apple, coconut, and other things". that was enough for me- right away i wanted to make my own, and after a few trials, they were nearly identical to the original. my gluten free sister is coming to town today, so i took them a step further by using gluten free flour (i regularly use spelt). and it worked!
ground flax seeds are a common vegan alternative for eggs in baked goods. when soaked in water for a few minutes, they become thick and goopy.
hot tip: it's important that the coconut oil be the same consistency as softened butter. if it's too liquidy, it won't blend with the agave nectar.
glorious mini muffins
- 1 Tablespoon flax meal (ground flax seeds)
- 4 Tablespoons water
- 1 1/2 cups coconut oil, the consistency of softened butter
- 1/2 cups agave nectar
- 1 cup gluten-free flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/3 cup grated carrot
- 1/3 cup grated zucchini
- 1/3 cup grated apple
- 1 1/2 teaspoons vanilla
- 2/3 cup chopped nuts, toasted
preparation:
- preheat oven to 350 degrees. add liners to mini muffin pan
- mix together the flax meal and water. let sit for 5 minutes. whip together the coconut oil and agave. add the flax/water mixture.
- sift together the flour, salt, baking powder, baking soda, and cinnamon. add to the wet ingredients and combine.
- mix the grated carrot, zucchini, apple, and vanilla extract into the batter. spoon into the prepared muffin pans and top with nuts.
- bake for 30-35 minutes, until the tops are golden and the middle is firm.
makes 24 mini muffins
