Recently I attended a gluten-free event at Whole Foods Kahului, and at the event Elizabeth Kaplan presented us with samples of her products from The Pure Pantry. She also offered us a recipe for High Fiber Morning Glory Muffins. So, to test out The Pure Pantry’s Buckwheat Flax Pancake and Baking Mix I made these muffins. If you can’t find these mixes at a store near you, you can always purchase them on her website or on Amazon.com
The batter came together very easily, especially since I have a grater blade for my food processor. This recipe will take a little longer if you have to grate everything by hand. The raw batter tasted delicious and scooped easily into the muffin cups by using an ice cream scoop. While baking they smelled delicious. It must have been the cinnamon warming up and spreading its aroma throughout the kitchen, but I knew these were going to be good.
The great thing about ready made mixes is you don’t have to worry about your rising agents for quick breads as they are already present in the mix. The bad thing is that sometimes you don’t need those leavening agents as you’ll be using yeast to give your products rise or you don’t want leavening in your baked goods.
Well, I followed the recipe mostly to the letter. I did change out a few items for substitutions I had on hand. I used sunflower oil instead of the safflower or coconut oil. I used a green apple instead of a red apple. And, I used blanched sliced almonds instead of toasted walnuts or pecans. Finally, I used unsweetened coconut flakes instead of toasted coconut flakes. Finally, I let them cook for an extra 5 minutes because my oven has some temperature fluctuation issues and I needed the bottoms to set a bit more than they had.
I pulled them from the oven and they were nice and brown like a good bran muffin. Have I mentioned before that I love bran muffins? Well, I did. I haven’t had a bran muffin since going gluten free. I was a strange child who loved my vegetables, grown up cereals, and bran muffins.
These are moist, delicious, and sweet but not overly sweet. I love the crunch the nuts give. They don’t taste like a health muffin. I think you could probably feed these to your kids without them really thinking about what’s in it. Just don’t hover over them while they’re eating it or they might start looking for what’s wrong with it (at least wrong to them). Then they’d probably notice the specks of green and orange, but at least you could then finish off the muffin!
I gave Devin the muffin after I took a bite and he didn’t want to give it back. He said it is a “good muffin” while having a mouth full of muffin. It was so adorable. I asked him to rate it on a scale of 1-5 and he said “4.5 because it’s a veggie muffin, and that’s the highest veggie muffins can go.” He said that the only way it could get a 5 is if it were a gluten muffin covered in sugar and full of blueberries or poppy seeds.
I recommend the muffins and the mix. Yum! You could find yourself scraping the muffin wrappers too.
Here’s the recipe for all of you to enjoy:
High Fiber Morning Glory Muffins
- 2/3 cup organic safflower oil or coconut oil
- 1/2 cup organic agave nectar or honey
- 1/4 cup brown sugar
- 1 teaspoon gluten-free vanilla extract
- 2 organic eggs
- 2 cups organic Buckwheat Flax Pancakes and Baking Mix from the Pure Pantry
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 cup finely grated organic carrots (2 small carrots)
- 1 cup finely grated organic zucchini (about 1/2 a zucchini)
- 1 tart red organic apple, unpeeled, cored, and finely grated
- 1/2 cup chopped toasted organic walnuts or pecans (optional)
- 1/2 cup seedless organic raisins
- 1/3 cup toasted organic coconut flakes (optional)
- 1 teaspoon grated organic orange zest
Preheat oven to 350F.
Blend oil, agave nectar, brown sugar, vanilla, and eggs into a large bowl for about 1 minute to incorporate. Add baking mix, cinnamon, and salt. Stir to combine. Add carrots, zucchini, nuts, raisins, coconut, orange zest, and apples and stir well. Scoop batter into 12 paper-lined muffin tins and bake 25 minutes.
6 grams of fiber per muffin. Yields 12 muffins regular sized muffins that overflow the cups.