Morning Glory Muffins (Vegan and Gluten Free)

There is nothing worse than being late in the morning or needing to pack a snack for your busy day, and realizing you have nothing healthy prepared. These Morning Glory Muffins are perfect to have for these times, because they are super healthy and full of fibre that will keep you full for a long time. I like to have some kind of muffins in my freezer at all times, so that I have something to grab on those days when I don’t have time (or groceries) to make something. These muffins are gluten free, but can easily be made with regular flour if you do not have millet flour on hand! Just be aware that the conversion is a little bit different – I made note of it in the ingredients list! These muffins are not overly sweet, because I wanted to keep them as healthy as possible. But they still have tons of flavour! I started playing around with this recipe back in the fall, and even added pumpkin pie spice instead of cinnamon once, so feel free to try that if the basic bitch in you is missing the smell of pumpkin spice and the sound of leaves crunching on the ground.

Enjoy!

 

Ingredients (makes 12 muffins):

  • 1 cup shredded carrot
  • 1 cup shredded zucchini
  • 1 medium/large apple, shredded
  • 1 over-ripe banana
  • 1 cup millet flour (or substitute for 1 1/4 cup all-purpose flour, whole wheat flour, or all-purpose gluten free flour)
  • 1/2 cup old fashioned rolled oats
  • 1/4 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 2 tsp vanilla extract
  • 1/4 cup maple syrup
  • 3/4 cup coconut oil (liquid)
  • 3 flax eggs (3 tbsp ground flaxseed + 9 tbsp water, mixed together and set for a few minutes)
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup shredded coconut

Instructions:

  • Preheat oven to 350º F
  • Mix shredded carrot, zucchini, apple, and mashed banana
  • Mix dry ingredients in a separate bowl, and then add into the first bowl (flour, oats, sugar, baking soda, cinnamon)
  • Mix liquid ingredients, melting coconut oil first if necessary (vanilla, maple syrup, coconut oil, flax eggs)
  • Combine with dry ingredients
  • Mix in walnuts, raisins, and coconut, until fully incorporated
  • Divide into a lightly oiled muffin tin, and bake for 25 minutes

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