Gluten-Free Morning Glory Muffins

Prep Time: 15 minutes
Bake Time: 20-25 minutes 

Yield: 18 muffins

Ingredients 

2 cups almond flour

1 cup gluten-free old fashioned rolled oats 

1 cup coconut sugar

⅓ cup shredded unsweetened coconut
¼ cup hemp seeds 

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground cloves 

1 cup green apple, peeled, cored, & grated (about 1 large)
1 cup carrots, grated (about 1 large)
6 oz (¾ cup) Zeal Creamery Unsalted Butter, melted

2 large eggs, lightly beaten

2 teaspoons vanilla extract

1 teaspoon grated orange zest

⅔ cup sliced almonds

For Finishing

2 teaspoons turbinado sugar (optional)

Directions

1. Preheat oven to 350°F. Line two standard-sized muffin tins with 18 paper cups. Set aside.

2. In a large mixing bowl, add the almond flour, oats, coconut sugar, shredded coconut, hemp seeds, baking soda, cinnamon, ginger, salt, and cloves. Stir to combine.

3. In a medium bowl add the apple, carrots, butter, eggs, vanilla, and orange zest. Use a spatula to stir until combined. 

4. Add the wet mixture to the dry ingredients. Use a spatula to combine, then fold in the almonds. (Note: the batter will be thick, but it does come together).  

5. Fill the muffin cups until they’re nearly full. Sprinkle the tops with turbinado sugar (if using).

6. Place the muffin tin in the oven on the center rack and bake (rotating the pan halfway through baking), until slightly puffed, tops have set, and a toothpick inserted into the center of the muffins comes out clean, 20-25 minutes. 

7. Remove the tin from the oven and let cool for 5 minutes before removing muffins from tin and then transfer them to a cooling rack. Serve with a pat of Zeal Creamery Salted butter. 

Recipe Notes

• Muffins will keep for two days at room temperature in an airtight container. 

• Muffins can be placed in a freezer safe container for up to 1 month. Simply remove from freezer and thaw in the microwave or oven.