Morning Glory Muffins

sugar free morning glory muffins
Morning Glory Muffins gluten free sugar free
โ€‹โ€œ๐—Ÿ๐—ฎ๐˜๐—ฒ ๐—ฆ๐˜‚๐—บ๐—บ๐—ฒ๐—ฟโ€. Itโ€™s a ๐˜ด๐˜ฆ๐˜ข๐˜ด๐˜ฐ๐˜ฏ in Chinese Medicine commonly associated with the last 2 weeks of summer, but few people know that it was traditionally applied to the last 2 weeks of each season. Itโ€™s about ๐˜ฅ๐˜ช๐˜จ๐˜ฆ๐˜ด๐˜ต๐˜ช๐˜ฐ๐˜ฏ, about ๐™ฅ๐™ง๐™ค๐™˜๐™š๐™จ๐™จ๐™ž๐™ฃ๐™œ ๐™ค๐™ช๐™ง ๐™š๐™ญ๐™ฅ๐™š๐™ง๐™ž๐™š๐™ฃ๐™˜๐™š๐™จ before the next transition or phase. It benefits us to eat well, supporting our digestive organs – the โ€˜Spleenโ€™ (pancreas) & Stomach. โฃ
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Many are preparing for back to school in Sept, so I thought Iโ€™d share a recipe thatโ€™s great to have on hand if you need a quick breakfast or snack that the whole fam will enjoy – and is super healthy, too! โฃ
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๐— ๐—ผ๐—ฟ๐—ป๐—ถ๐—ป๐—ด ๐—š๐—น๐—ผ๐—ฟ๐˜† ๐— ๐˜‚๐—ณ๐—ณ๐—ถ๐—ป๐˜€โฃ
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Ingredients:โฃ
๐Ÿ”ธ1/3 cup unsweetened cranberriesโฃ
๐Ÿ”ธ1/3 cup pumpkin seeds (or sub: sunflower seeds, sesame seeds or coconut flakes – or some of each!)โฃ
๐Ÿ”ธ1 ยผ cup grated zucchiniโฃ
๐Ÿ”ธ2 cups grated carrotโฃ
๐Ÿ”ธ4 tsp. grated ginger โฃ
๐Ÿ”ธ1 cup unsweetened shredded coconutโฃ
๐Ÿ”ธยผ cup maple syrup or honeyโฃ
๐Ÿ”ธยผ cup unsweetened apple sauceโฃ
๐Ÿ”ธ3 eggs or sub 3 flax โ€œeggsโ€โฃ
๐Ÿ”ธ2 tsp. vanilla extractโฃ
๐Ÿ”ธยฝ cup coconut oil meltedโฃ
๐Ÿ”ธยผ cup unsweetened plain nut milk (eg almond or coconut)โฃ
๐Ÿ”ธ1 ยฝ cups almond flourโฃ
๐Ÿ”ธยฝ cup g/f flour (I like oat flour, or chickpea flour for extra protein)โฃ
๐Ÿ”ธ2 tsp. Cinnamonโฃ
๐Ÿ”ธ1 tsp. baking powderโฃ
๐Ÿ”ธยผ tsp. baking sodaโฃ
๐Ÿ”ธยฝ tsp. saltโฃ
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Directions:โฃ
1. Preheat oven to 350 degrees.โฃ
2. Line muffin tin(s) with 15 paper liners (or use silicone muffin cups)โฃ
3. In a large bowl, combine flours, cinnamon, baking powder, baking soda, salt. Whisk to combine.โฃ
4. In a 2nd large bowl, combine zucchini, carrot, and ginger. Mix in the eggs, coconut oil, maple syrup, apple sauce, cranberries & seeds and vanilla. Mix just until combined.โฃ
5. Carefully mix 1/2 of dry ingredients into the wet. Then add nut milk and mix just until combined. Add remaining dry ingredients. โฃ
6. Divide the batter into the muffin cups.โฃ
7. Bake for 25-30 minutes or until knife inserted in the middle comes out clean. After removing from the oven, cool in muffin tin for 3-5 minutes. Then remove muffins from the tin and continue to cool on a cooling rack.โฃ
Enjoy!โฃ
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Adapted from the inspiring @almostproperly ๐Ÿ˜‹

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