These muffins are scrumptious and chock-full of beta-carotene, phytonutrients, protein, and fiber, with no refined sugar. What better way to start your day than with a Morning Glory Muffin?

　　

Ingredients

makes 12 muffins

　　1/2 cup canola oil

　　1 cup light agave nectar

　　1 tablespoon pure vanilla extract

　　2 teaspoons ground cinnamon

　　2 cups grated/shredded carrots (I use my food processor for this)

　　1 large apple, peeled, cored, and grated/shredded

　　1 tablespoon freshly squeezed lemon juice

　　1 cup raisins

　　1/2 cup sunflower seeds (raw or roasted)

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　1 1/2 teaspoons baking soda

　　1/2 teaspoon salt

　　

Step 1

Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.

　　

Step 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.

　　

Step 3

Add the vanilla and cinnamon and mix for 20 seconds.

　　

Step 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.

　　

Step 5

Mix in the raisins and sunflower seeds.

　　

Step 6

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

　　

Step 7

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

　　

Step 8

Fill the liners to the rim with batter.

　　

Step 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 rack.

　　

tip

Step 10

If using salted sunflower seeds, reduce the salt to 1/4 teaspoon. To buy sunflower seeds that are processed in a dedicated peanut-free facility, go to www.peanutfreeplanet.com. See Resources, page 177.

　　Allergen-Free Baker's Handbook