Morning Glory Muffins
These are my favorite muffins I’ve ever made hands down. My mom loved them too which is saying a lot because 1. she’s a chef 2. she’s a tough critic when it comes to my “healthy” eats.
This recipe for morning glory muffins may be my favorite muffin I’ve ever had actually, if you make one recipe this week make these!! Baby Bowen, mom and I all had a muffin for breakfast–they’re super satisfying and the moistest muffin recipe I’ve had.
They’re not overly sweet but perfectly balanced with crunch from the walnuts and sweetness from grated carrot and honey crisp apple. I know these muffins will come in handy all week for B’s snacks too, it’s so easy to take a muffin and pouch for snack/lunch on the go!
**You can make these grain free by substituting the 1 cup of oats for 1/2 cup coconut flour!
We’ve had a busy weekend and don’t see things slowly down any time soon–we are moving in a little over a week so I’ll have my work cut out for me! Happy Monday everybody 🙂
- coconut oil or melted butter for muffin pan
- 1 c.rolled oats
- 1.5 cup almond flour
- 1/2 cup walnuts
- 4 carrots, peeled and grated
- 1 large honeycrisp apple, peeled and grated
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp kosher salt
- 1/2 cup coconut sugar
- 1 cup unsweetened applesauce
- 3/4 cup almond milk
- 2 tsp vanilla
- 3 eggs
- 2 T chia seeds
- 3 T fresh squeezed orange juice
- Preheat the oven to 350 degrees and grease a muffin baking tin with melted butter or oil.
- In a large bowl, whisk together rolled oats, almond flour, coconut sugar, baking soda, salt and cinnamon.
- In a separate bowl, whisk together almond milk, apple sauce, eggs and vanilla extract then stir grated carrots and apples into the wet mixture.
- Pour wet mixture into dry and stir just until combined. Fold in walnuts. Evenly scoop batter into each baking tin.
- Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes before enjoying and to cool completely before storing.
