Take me out of the kitchen, please. These are quite delicious! Oh my! I had to put the muffin tin down and make myself walk out of the kitchen and leave them behind. The taste, the texture, the gooey center. Mmmmm… I must be dreaming. I ate two and then had to walk away or else that pan would’ve ended up on the floor with empty muffin liners everywhere. Luckily these are very filling, so I’m not capable of eating anymore. However my taste buds are screaming for more. Begging me to bite into one more muffake. Eager to get the remarkable taste back into my mouth.
While I was making these, I almost didn’t want to put them in the oven. I was tempted to grab the bowl of batter and sit down with the bowl in my lap, licking it off of the spoon. I thought, if the batter tasted THAT good, then the muffins are going to taste divine! And my oh my oh my, were they ever! I took them out of the oven and let them cool. Yes, I know I was patient enough to wait for them to cool. Then I took a bite… and that is when I started jumping around on the counters, singing and waving my arms in the air. They are moist. They are gooey. The taste is unbelievable. My mouth bursts with flavors of fresh orange zest, the sweetness of the honey and prunes and the slight crunch of organic sprouted pecans. Oh my goodness… Delectable, mouthwatering, tempting, lip-smacking muffakes… Oops, I just drooled a little…
Okay, enough with the temptation. Here is the recipe:
INGREDIENTS:
- 1/2 cup fresh organic orange juice
- 1/4 cup organic unrefined coconut oil (melted)
- 1/2 cup organic raw honey
- 1 jar (4 ounces) organic carrot baby food
- 1 teaspoon organic vanilla extract
- Grated zest of 1 organic medium orange
- 1/2 cup organic oat flour
- 1/4 cup organic unsweetened shredded coconut
- 1/2 cup organic amaranth flour
- 1/4 cup organic ground flax meal
- 1 teaspoon organic chia seeds
- 1 tablespoon baking powder
- 1/2 teaspoon himalayan salt
- 1 teaspoon cinnamon
- 3/4 cup organic finely chopped prunes
- 1/2 cup organic finely chopped sprouted pecans
DIRECTIONS:
- Preheat oven to 375 F. Line a 12 tin muffin tin with recycled non-bleach liners.
- In a medium bowl, whisk together all the wet ingredients.
- In a small bowl, mix together all the dry ingredients (except prunes and pecans)
- Add the dry ingredients into the wet and gently mix. Then gently fold in the pecans and prunes.
- Let the batter sit for a few minutes, then spoon it evenly into the prepared muffin tin.
- Bake for about 15-20 minutes, or until the tops are slightly brown and they begin to slightly pull away from the liners. They will be soft to the touch, so the touch test won’t work on these. When they are brown, they are done.
- Let them cool for about 10 minutes, then enjoy the gooeyness!
A girl in love with baking,
Emma