Next weekend, my husband and I will be celebrating our 1 year anniversary, which means I have been having flashbacks to our beautiful wedding and the Kauai honeymoon that followed. I will never forget the mornings when we woke up at 5:30 am, walked along the beach to watch the sunrise, and ended up at the most amazing coffee shop ever to enjoy cold brew coffee with REAL coconut cream and the most delicious gluten free morning glory muffins you could ever imagine. Heaven.. am I right? Take me back.
how about that for a sunrise?
Well, in celebration of a year of wedded bliss to the most amazing man, I decided to make my own morning glory recipe that would bring back those wonderful memories and take us back to that little slice of heaven (until we can get back there for reals). I made some tweaks, of course, to make the recipe my own because there is no sense in trying to recreate something so perfect. I also made these more “paleo friendly”, as the Kauai treats had raw sugar and gluten-free flour (but were not grain-free). I used coconut flour, pastured eggs, maple syrup soaked organic carrots, cinnamon, and other delicious ingredients to bring you my version of Java Kai Kauai morning glory muffins (aka little cakes from heaven). With the added sweetness of the frosting these are a perfect treat anytime!
So I hope you make these and create your own memories enjoying each delicious bite. They are sweet enough to have as a cupcake, but clean enough to enjoy for breakfast, making them the best of both worlds. Let me know what you think!
Morning Glory Muffins (GF, DF)
WHAT YOU NEED:
- 3-4 (depending on size) whole raw carrots
- 1/3 cup grade B maple syrup
- 1/4 cup coconut flour
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- 5 pastured eggs
- 2 tsp pure vanilla
- 1/2 cup coconut oil (melted)
- 1/2 cup organic raw walnuts
for the optional frosting
- 2 TB cup grass fed butter (I used Paleo Butter)
- 2 TB coconut oil
- 2 TB coconut butter (I used maple pancake Sweet Spreads)
- 1 TB maple syrup
- 1/4 tsp vanilla
WHAT TO DO:
- peel your carrots and then grate them with a cheese grater
- place grated carrot into a glass bowl or tupperware
- pour maple syrup on top, mix it up, and leave it in the fridge for an hour or so
- set oven to 325°F.
- in a small bowl mix coconut flour, cinnamon, salt, coconut sugar, and baking soda
- in a larger bowl, blend eggs, vanilla, and melted coconut oil
- now add your dry ingredients to the wet and mix well
- remove your carrots and fold these into your batter
- now fold in your chopped walnuts (save some for garnish if you’d like)
- place muffin papers in your muffin tin and pour batter evenly into each (I used a 1/4 cup for this)
- bake for 18-20 minutes (start checking at 15)
- you’ll know they’re done when toothpick comes out clean (don’t overcook!)
- to make your frosting, put all ingredients in a blender and press go until blended
- frosting will be liquid, so give it plenty of time to turn into frosting consistency (fridge will help)
- when your muffins are done, let them cool all the way (I popped mine in the fridge to avoid a melty frosting mess)
- frost them up and ENJOY!!