Morning Glory Breakfast Muffins

Since we are all going to be home for the next little while, I figured it was a good time to share a new healthy recipe in case anyone is feeling motivated to do some baking!

This recipe is a goodie…hot tip - they taste best, warm & with some nut butter!

Morning Glory Breakfast Muffins

Makes 9 muffins, Total time - 40 minutes

Ingredients:

  • 1 cup Almond Flour

  • 1 cup Rolled oats

  • 1/2 tsp Cinnamon

  • 1/4 tsp Sea Salt

  • 1/4 cup Raisins

  • 1/4 cup Walnuts, chopped

  • 3 tbsps Extra Virgin Olive Oil

  • 1/4 cup Maple Syrup

  • 2 Eggs (see notes for egg replacement)

  • 1/4 cup Unsweetened Almond Milk

  • 1 Carrot, grated

  • 1/2 Zucchini, grated

  • 1 Banana, ripe and mashed

Directions:

  1. Preheat oven to 375°F, line a muffin tray with liners.

  2. In a bowl, combine dry ingredients (flour, oats, cinnamon, sea salt, raisins, and chopped walnuts)

  3. In a separate bowl, combine wet ingredients (oil, maple syrup, eggs, almond milk, carrot, zucchini, and mashed banana)

  4. Combine dry & wet ingredients, mix well

  5. Use a 1/4 cup measuring cup to fill muffin liners. If you are using a muffin tray with 12 spots, fill the empty tins with the same amount of water in each, this helps to distribute heat evenly and will prevent overcooking.

  6. Place the tray in the oven, bake for 30 minutes, or until done (check by inserting a toothpick in a muffin to make sure it is cooked through)

  7. Remove from oven, let cool & enjoy!

notes/substitutions:

  • If you do not eat eggs, you can use 2Tbsp flax and 6Tbsp warm water to make a “flax egg” (this is enough to replace 2 eggs)

  • Replace raisins with cranberries or blueberries

  • Any kind of milk can be used in place of almond milk