Wednesday, May 2, 2012

Recipe Wednesday: Vegan Gluten Free Morning Glory Muffins

Good morning muffins!

Well here they are! The first of many more to come baked goodies from our new cookbook we mentioned to you here on Monday.  

The Allergen-Free Bakers Hand Book by Cybele Pascal.

There are so many great recipes in this book! We just love it! Our first recipe from the book is in honor of my son who was looking at the recipes with me and liked this one. Cool!!! 

While we are not paid or compensated in any form for posting about this book, we do believe in in the health benefits to cleaning up our diet whether or not there are allergies involved, and want to pass on this information to you to inform you and let you know there is hope!

If you have children with food allergies, you no longer have to tell them, "no, you can't eat that", but instead, we want you to say, "look honey I made you _______ today". Rejoice!

Do those baked treats look like they would be depriving you of anything?!  The recipes for those treats are giving you the freedom to have your cake and eat it to!

If you would like to learn more about this book and its author, please visit Cybele Pascal at  her blog.

Morning Glory Muffin Recipe
from Cybele Pascal

1/2 cup canola oil
1 cup light agave nectar
1 tablespoon pure vanilla extract
2  teaspoons cinnamon
2 cups grated/shredded carrots
1 large apple, peeled cored, and grated/shredded
1 tablespoon freshly squeezed lemon juice
1 cup raisins
1/2 cup sunflower seeds {raw}
3 cups Basic Gluten Free Flour Mix { we posted the recipe for this here}
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt

1. Preheat oven to 350. Line a muffin pan with 12 muffin liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar. Mix on medium speed for about 20 seconds.

3. Add vanilla and cinnamon and mix for 20 seconds.

4. In a separate bowl, combine the shredded carrots and shredded apple, and then toss with the lemon juice. Add to the mixing bowl. Mix for about 20 seconds.

5. Mix in the raisins and sunflower seeds.

6. In a separate bowl, combine the flour mix, xanthan gum, baking soda and salt.

7.  Add the dry ingredients to the wet and mix until just combined.

8. Fill the liners to the rim with batter.

9. Bake in the center of the oven for 35 minutes or until lovely golden brown on top, rotating the pan halfway through. let cool in the pan for 5 minutes before transferring to a cooling wrack.

Adjustments we made:
Replaced carrots with 1/2 cup crushed pineapple since we were out of carrots
Added 1/2 cup gluten free rolled oats
3-4 tablespoons unsweetened coconut
used olive oil instead of canola oil
omitted raisins since we were out

These muffins came out moist and tender and delicious! Definitely a keeper.

You may want to bake up two batches and freeze one batch to pull out of the freezer on school mornings so something good and healthy goes in those bodies and gets the brain functioning properly.

Serve a nice green or fruit smoothie on the side and they won't be hungry until lunchtime.

How about a nice cup of tea or coffee with your Morning Glory Muffin?!

This book is full of allergy free recipe ideas and inspiration. Just think about how much easier it is going to be to plan a birthday party complete with yummy cake for your little allergy son or daughter!!! We hope you are inspired to check out more from Cybele Pascal soon. Be inspired. Get creative!

Everyone proud in heart is an abomination to the Lord;
Though they join forces, none will go unpunished.
Proverbs 16:5

Linking To:

Lil\'LunaHow to Nest for LessSouthern LovelywillingcookThe Celebration ShoppeThe 36th AVENUEPhotobucketThe Frugal Girls52 MantelsSomewhat SimplePhotobucket PhotobucketPhotobucketPhotobucketI Heart Nap TimePhotobucketPhotobucketUndertheTableandDreamingSkip To My Louhandmade projects Homemade Projects ~ Add Yours! {5/8}homework


  1. These looks yummy, stopping by from the link party

  2. Found you on raising memories! these look good! My kids have several food allergies so they would be perfect!


  3. Those look so yummy. I shouldn't have looked at this post prior to eating as now I am craving muffins! Thanks for linking up this week!
    Stacey of Embracing Change

  4. Thanks for this recipe! My 5-yr recently went on a *very* restricted diet and he was thrilled to help me make these. We used cranberries & dates instead of raisins, used 3/4 cup honey instead of agave, and added a mashed banana because it sounded good. This is one of the best gluten-free baked things I've made, and certainly the best egg-free one. BUT this recipe made way more than 12 muffins. I filled 24 mini-muffins and had enough left to fill 10 regular ones. They rose really nicely. I tried 25 min for the mini-muffins and they were over-baked - maybe 20 next time - and the regular ones did not need more than 30 min. Thank you for making my kiddo happy today!!