Flourless Morning Glory Muffins
When I was growing up my mom made morning glory muffins often. They were such a comfort food for me and now that I am a mom myself I have loved making my own version of morning glory muffins for my kids. These muffins are my favorite muffin variety. They’re wholesome, and made with nourishing ingredients like freshly grated carrots, coconut, raisins, dates and nut butter. These cinnamon spice muffins taste like a moist carrot cake and would taste really good with a cream cheese frosting for a sweet dessert.
I can honestly say these might be my favorite muffins from this website so far. I can’t get over how fluffy and moist they are despite being flourless. My girls love them and I love how easy and nutritious they are. And bonus, they only require 1 bowl (if you prep your date paste before hand!)
I hope you all enjoy these muffins as much as we do. If you get a chance please leave a comment if you make them! Comments really help others decide if/when they’re going to make a recipe!
Happy baking everyone!
Flourless Morning Glory Muffins
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 12 muffins
3/4 cup Medjool dates (about 7 large dates)
1 cup unsalted cashew butter (can substitute almond butter)
1 teaspoon vanilla extract
1/4 teaspoon unrefined salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1 egg, whisked
a heaping 1/2 cup of raisins
3/4 cup finely shredded coconut
1 cup shredded carrots
Preparation
Preheat the oven to 350F and line a standard size muffin pan with paper liners.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up.
Add the soaked dates to a high speed blender or food processor along with 1/2 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed).
In a large bowl combine the date paste along with the cashew butter, vanilla, salt, spices, baking soda and egg. Fold in the raisins, coconut and carrots.
Spoon the mixture into the prepared pan.
Bake in the oven for 25-30 minutes or until a toothpick comes out almost clean.
Allow muffins to completely cool before enjoying.
Store muffins at room temperature for 1 day in a sealed container. Then store in the fridge for 5 days.
