Well, here you have it folks, my first recipe share from school! All our recipes are in metric measurements so I converted it for you at home, weighing out the ingredients on my digital scale and then measured the imperial amounts to make this delicious Morning Glory Muffin recipe (one of my favourite muffins ever).
I made a gluten free version because I have a lot of gluten free flours that I am trying to experiment with, and I didn’t have eggs in the house so I made an egg-free version. The only reason these are not vegan is because there is a bit of butter in the coconut streusel topping, below I’ve written a vegan alternative for you though.
They are very moist muffins with all the fresh fruit, using fresh pineapple is key – it tastes delicious. You will need to bake them a bit longer than you want to because they are so moist, just a few extra minutes will do.
RECIPE (Yield 9 muffins)
2 Tablespoons of butter (vegan option: use coconut oil, or earth balance)
2 Tablespoons of sugar, granulated
1/2 cup of coconut flour (I recently bought mine at Costco, organic too)
splash of vanilla
pinch of lemon zest (optional)
Melt the butter or coconut oil, and gently stir in the sugar, coconut flour, and vanilla. The mixture should be crumbly, with a few lumps. Set aside to use for toppings on the muffin right before baking.
3/4 cup brown sugar, firmly packed
1 cup gluten-free all purpose blend*
(you could use regular pastry flour here if you don’t have a gluten sensitivity) *my flour is the Cloud 9 brand, purchased also from Costco
2 pinches of cinnamon
1/2 teaspoon baking soda
2 pinches of salt
1/2 cup canola oil
1/2 teaspoon vanilla
1/2 cup shredding coconut
1/3 cup raisins
1-2 carrots, medium size, grated
3/4 cup chopped apple
1/2 cup fresh pineapple, diced small like the apple
1/3 cup toasted pecans, chopped
(1.5 tablespoons flax meal, heated gently on stove top in a small pot with 5 tablespoons of water. Heat until the mixture becomes goopy, then set aside to cool before using).
If you are okay with using eggs, then use one egg and one egg yolk instead of the flax goop.
1. Prepare your streusel topping and flax goop separately and set aside.
2. Preheat your oven to 350F, and line a muffin pan with parchment cups, or grease the pan well
3. Sift your flour, baking soda, salt and cinnamon and set aside.
4. Combine the flax goop, sugar, oil, vanilla, and mix in with the dry ingredients.
5. Fold in the remaining ingredients just until blended.
6. Spoon into the pan, and top with the streusel crumble over each muffin.
7. Bake for approximately 35 minutes or until down (tooth pick comes out clean).
8. Cool for a few minutes before serving.