Morning Glory Muffins

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Morning Glory Muffins

Yield: 12 muffins

My weekend indulgence is coffee and a muffin, so I reimagined my favorite Morning Glory Muffin as a low sugar, protein and fiber rich breakfast with an extra kick of vegetables (four different ones, to be exact) and healthy fats. See recipe below, or check out the video from Well + Good’s Alt Baking Bootcamp.

Ingredients

• 1 cup cassava flour
• 1 cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• ¼ teaspoon salt
• 3 eggs
• ¼ cup full fat coconut milk
• ¼ cup extra virgin olive oil
• ¼ cup unsweetened apple sauce
• ⅓ cup honey
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• ½ cup zucchini, roughly chopped
• 1 small handful of spinach
• 1 thumb sized nub of ginger, peeled
• ½ cup grated carrot
• ½ cup raisins (can be a mix of red and golden)
• ¼ cup raw pumpkin seeds
• ¼ cup raw walnuts, roughly chopped
• ¼ cup shredded unsweetened coconut
• 1 tablespoon coconut sugar

Instructions

1. Preheat the oven to 350°F, and line a muffin pan with muffin cups.
2. In a medium sized mixing bowl add the cassava flour, almond flour, baking soda, baking powder, cinnamon and salt, and mix until thoroughly combined.
3. Separately, add the eggs, coconut milk, olive oil, honey, apple sauce, spinach, zucchini, lemon juice, vanilla and ginger to a high speed blender until frothy. Fold the liquid into the flour mixture until fully incorporated. Fold in the grated carrots, raisins, pumpkin seeds and coconut.
4. Use a spoon to fill all 12 muffin cups evenly with the batter. Sprinkle the muffins with coconut sugar so that they crisp and caramelize in the oven. Bake for 25-30 minutes, or until a cake tester or knife comes out clean.

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