You have to try these Morning Glory Muffins, they’re fantastic.:)
What a great way to start the day, one of these Morning Glory Muffins filled with healthy ingredients:
Just as importantly they’re delicious. I love a good muffin, but I don’t enjoy the processed flour, bad fats and sugar in so many of them. You don’t have to worry about all that with these, I promise they won’t produce a muffin top…. I used a really great quality olive oil for some healthy fats and yogurt – non dairy for a protein boost.
I used Whole Grain Spelt Flour, which I think is much easier on the digestive system and is hands down, all around better for you than white flour. I recommend it, most people with a gluten intolerance can manage spelt flour without any problems but if you’re not sure, best to play it safe and go with to a purely gluten free brand – here’s a great option.
I always love to add the zest of oranges and lemons, it makes such a difference to the flavor. Just make sure you wash any waxed fruit.
Do they keep and can I freeze them?
They keep really well for about 3 days and they freeze beautifully, as long as they’re individually wrapped well in plastic wrap.
Morning Glory Muffins
A delicious breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- 2 flax eggs click here to see how to make a flax egg.
- 1 cup olive oil
- 1 cup non dairy yogurt
- 1 carrot, peeled and grated
- 1 apple, peeled and grated
- 2 bananas, peeled and mashed
- 1 1/2 teaspoons vanilla extract
- 1/4 cup maple syrup
- 1 1/3 cup whole grain spelt flour (or other gluten free brand of your choice)
- 1/4 cup whole oats
- Pinch of salt
- 3 teaspoons baking powder
- 1/3 cup coconut sugar OR cane sugar
- 1/4 cup mixed seeds – I used pumpkin and sunflower
- 1 cup raisins
- 1/2 cups walnuts
- 1 1/2 heaped teaspoons of ground cinnamon
- Heat the oven to 350F
- Line a 12 cup muffin tray with paper or silicone liners.
- To make the flax eggs whisk 2 tablespoons ground flaxseed with 6 tablespoons of warm water. Set aside for 5 minutes to thicken up.
- Whisk the flax eggs and olive oil together in a large bowl.
- Add the yogurt and whisk to combine.
- Add the grated carrot, apple. mashed bananas, maple syrup and vanilla extract. Combine well.
- In another bowl add the dry ingredients – the flour, oats, salt, baking powder, sugar, mixed seeds, nuts, raisins and cinnamon.
- Make a well in the dry ingredients and add wet. Fold in gently.
- Spoon the ingredients into the muffin cups. Place in the oven and bake for approximately 20 minutes or risen and spring back to the touch.
- Remove from oven, allow to cool and devour.
Keywords: vegan, baking, muffins
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