Incredibly moist yet fluffy, and filled with warm spice flavors, these muffins are high in protein and low in carbs. The secret? Our ingredient list, and a quick sauté of two of the components to enhance sweetness. All of our foods are gluten free. This muffin uses chickpea and coconut flours for added protein and fiber and gains an additional protein boost with a cup of greek yogurt (not a worry for any of you folks who don’t like the taste of yogurt–you won’t even know it’s included). The only individual flavors that can be identified in this muffin are the spices, the orange zest, and perhaps the apple bits. No garbanzo, coconut, or vegetable tastes are discernible, yet these ingredients provide a complex richness and bump up the fiber content.
Our Sweeteners: One carrot, ½ apple with peel, ½ red pepper, 9-10 cherry tomatoes (don’t be alarmed, they only add sweetness and fiber after being sautéed).
We also add 2 Tablespoons orange zest and 2 T juice from the orange, cardamon, cinnamon, ginger, nutmeg, cloves, and 1 tsp of pure vanilla.
Turn oven to 350 degrees. Adjust racks so that you have one in the center, or slightly below center.
Grease muffin tins with oil if they are stainless steel. Silicone muffin pans will work but there will be less browning and it may yield 14 muffins instead of the even dozen you will get with a metal pan.
Mix dry ingredients together (not the zest, vanilla or the juice from the orange) in a large bowl big enough to hold all the ingredients.
Dice red pepper and tomatoes and sauté over medium heat with 1 T olive oil, removing the moisture and cooking mostly through.
Grate or chop carrot finely in small food processor.
Dice ½ a flavorful apple into into small pieces.
Break and lightly mix 3 eggs together with a fork or whisk in a second medium-sized bowl. Add 1 cup greek yogurt, ¾ cup oil, the vanilla, orange zest and juice from the orange. Mix wet ingredients together with a large spoon.
Mix the dry ingredients into the wet ingredients. Fold in the sautéed tomatoes and peppers, the grated or finely chopped carrots, and the diced apple.
Scoop batter into muffins tins (oil first if they are metal) and bake for about 14-16 minutes until the are set. Let cool in pan for 10 minutes before carefully removing.