Morning Glory Muffins (V+GF)
Muffins are definitely a weakness for me. There's nothing better than a breakfast with fruit, a morning glory muffin, and a steaming mug of coffee. I just love waking up and pairing it with a nice cappuccino.
Conventional muffins are usually processed, sugar-laden, and provide little to no nutritional value. Due to the lack of nutrients, they don't leave you satiated for long. Not anymore! These delicious muffins are bursting with protein from the almond meal and nuts, Vitamin A from the carrots, and all of the ingredients are healthy. These muffins won't lead to a crash because all of the ingredients serve a purpose. They are satisfying for longer because they are nutritionally dense. Not to mention, they are absolutely scrumptious, vegan, gluten free, and refined sugar free. These are quite possibly my best creation yet. It even got rave reviews from sugar fiends and carnivores alike! I'm so excited to finally share these with you! What are you waiting for?!
- 1 cup almond meal
- 1 cup brown rice flour
- 2 shredded carrots
- 1/4 tsp ground ginger
- 1/4 cup crushed pecans, walnuts, or pepitas
- 1/8 cup unsweetened coconut flakes
- 1/4 cup currants
- 1/4 cup coconut sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- dash of ginger powder
- 2 flax eggs (2 tbsp flax+6 tbsp water)
- 1 Tsp vanilla
- 1/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 mashed ripe banana (or sub 1/3 cup apple sauce)
- 1/3 cup hemp milk
- 1 tsp melted coconut oil (optional)
- Preheat the oven to 350 degrees F.
- Prepare your flax eggs by placing 2 tbsp milled flax seeds in a glass of 6 tbsp water. Let it sit for at least 10 minutes
- Shred the carrots finely with a cheese grater and set aside.
- Mix the almond meal, brown rice flour, spices, coconut sugar, baking soda, and baking powder in a mixing bowl. After it is well incorporated, add the nuts, carrots, and dried fruit.
- In a separate bowl, combine the vanilla, flax eggs, banana, melted coconut oil, and hemp milk. After it is well incorporated, add it to the bowl of dry ingredients.
- Divide the batter evently into a non-stick muffin tin. This recipe makes 6, so feel free to double it. They freeze well and taste just as delcious when defrosted later. After about 20 minutes in the oven, check on the muffins. They should be about done, and a toothpick should come out clean.