Morning Glory Muffins (Grain-Free)

Makes 2 dozen

• 1 cup mashed squash, sweet potato, or pumpkin

• 6 eggs, beaten

• 1 teaspoon pure vanilla extract

• 1 teaspoon pure orange extract (optional)

• 1 cup zucchini, grated and squeezed to remove extra liquid

• 1 cup green apples, grated

• 1 cup carrots, grated

• 2 cups almond flour

• ½ cup coconut flour

• ½ cup flaxmeal

• 1 cup unsweetened, shredded coconut

• 2/3 cup walnuts, chopped (or other nuts)

• 1 tablespoon powdered stevia (Stevita works well)

• 1 teaspoon ginger

• 2 teaspoons cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon sea salt

Instructions

1. Preheat oven to 350 degrees

2. Line or oil a muffin tin

3. In a large bowl, combine squash, eggs, extracts, zucchini, apples, and carrots.

4. In a medium bowl, combine remaining (dry) ingredients.

5. Combine wet and dry ingredients and mix well.

6. Divide batter between muffin pans.

7. Bake for 30 - 35 minutes or until firm.

8. Cool on a wire rack before removing muffins from pan.

9. Freeze extra muffins.

Note: The batter will be very thick and the texture of these “muffins” is dense. You may add additional eggs if you desire a lighter muffin.