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Morning Glory Muffins
September 8, 2020
Why Not Wheat?
I cut out the traditional wheat flour and replaced it with a more nutritious blend. Amaranth and Buckwheat flour together make a well-balanced blend! This blend offers high amounts of protein, fiber, and is naturally gluten-free. Together these ingredients are a power duo that offers great health benefits including but not limited to the findings below.
Tip: Muffins will look a bit darker when ready compared to using whole wheat flour.
Amaranth Flour
This grain-like seed brings so much to the table :
- Gluten-Free
- Lowers Cholesterol levels
- Fights inflammation
- Reduces the risk of developing cancer
- Normalizes blood pressure
- Good source of protein
- Rich source of minerals like calcium, magnesium, and copper. It is also a good source of zinc, potassium, and phosphorus.
- vitamins A, C, E, K, B5, B6, folate, niacin, and riboflavin
- Boosts immune system
- Darkens gray hairs
Buckwheat Flour
A common misconception is that Buckwheat is related to the wheat family. However, it is actually a fruit seed related to rhubarb. Below are a few benefits that this seed offers:
- Gluten-free
- Contains minerals such as copper, manganese, iron, phosphorus and magnesium
- Low-glycemic carbohydrate
- Gallstone preventative
- Fiber-rich
To re-create this flour blend simply place both ingredients into a sifter and sift into a medium-size mixing bowl. I only sift once but if you like to double sift you are welcome to it.
Let’s get baking!
Ingredients
- 1 cup liquid coconut oil
- 3 large eggs
- 3 teaspoons vanilla
- 1.5 cups carrots, grated
- 1 medium apple, grated
- 2 tbsp shredded beets
- 8 ounce can crushed pineapple, drained
- 1/2 cup sweetened coconut flakes
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 1 ¼ cup organic buckwheat flour
- 1 cup amaranth flour
- ½ cup Great Lakes Collagen Hydrosolate
- 1 1/4 cups monk fruit sweetener
- 1 tablespoon cinnamon
- ½ tsp nutmeg
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees with a rack in the middle position. Line two muffin tins with paper cups for 20 muffins. ( I like to use 2 paper liners per tin)
- Whisk together oil, eggs, and vanilla in a large bowl. Add in the carrots, apple, pineapple, beets, coconut flakes, walnuts, and raisins and mix until thoroughly combined.
- In a separate bowl, sift amaranth flour and buckwheat flour into a mixing bowl. Whisk together the flour, sugar, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until just combined (mixture will be thick – don’t over mix.)
- Using a cookie scoop evenly divide batter among the 20 muffin cups, about 3/4-inch full.
- Bake for about 20-25 minutes until tops are golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool on a cooling rack for approximately 10 minutes. (Or as long as you can wait to taste one.)
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