These have been tried with a few different flour combinations over the last few years. They don't sound especially good to many so don't go out of your way to describe the contents until after your "subjects" take a bite or two! The prunes help the sweetness along so you don't need to add more brown sugar. They are wonderfully moist and tend to stay that way. Not that they'll last all that long so there's no need to worry!
LIGHTER MORNING GLORY MUFFINS - modified from food.com #271283
- makes 1 dozen - spray the tin(s)
1 large egg Oven to 400 degrees F.
2/3 cup unsweetened applesauce
1/3 cup "milk" (I use unsweetened almond milk) Combine egg through oil.
1/4 cup PACKED brown sugar
1/4 cup honey
2 T oil (I've used canola but plan to try melted coconut oil)
3 medium carrots, shredded (about 1 1/2 cups) Add carrots and prunes to
1/2 cup prunes, chopped above mixture.
1/2 cup sweet white sorghum flour Combine all dry ingredients except
1/4 cup teff flour oats.
1/4 cup rice flour (brown or white, superfine only!) Add oats.
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup rolled oats, regular (I'm sure quick would work)
Muffin cups will be pretty full so distribute the batter as evenly as possible. Bake about 23 minutes, til the pick comes out clean. Remove from pan(s) immediately.
When completely cool, I sometimes wrap individual muffins and then freeze four to a quart freezer bag. They keep well for a month. I wouldn't know about anything after that amount of time!