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Morning Glory Muffins

Morning Glory Muffins are a delightful breakfast treat packed with nutritious ingredients like carrots, applesauce, and nuts, offering a healthy start to your day.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups almond flour This gluten-free flour adds a nutty flavor and moist texture.
  • 1/2 cup buckwheat flour Rich in fiber, this flour complements almond flour.
  • 1/2 teaspoon baking soda Helps the muffins rise and become fluffy.
  • 1 teaspoon baking powder Another leavening agent for a light texture.
  • 1 teaspoon ground cinnamon Adds warmth and spice.
  • 1/4 teaspoon salt Enhances overall flavor.
  • 1/2 cup maple syrup Natural sweetener providing moisture.
  • 1/4 cup coconut oil, melted Keeps muffins moist and adds flavor.
  • 3 large eggs Bind ingredients together.
  • 1 teaspoon vanilla extract Enhances sweetness and aroma.
  • 1 cup grated carrots Adds moisture and natural sweetness.
  • 1/2 cup unsweetened applesauce Keeps muffins moist.
  • 1/2 cup raisins or dried cranberries Provides bursts of sweetness.
  • 1/2 cup chopped walnuts or pecans (optional) Adds crunch and healthy fats.
  • 1/2 cup shredded coconut (unsweetened, optional) For a tropical twist.

Equipment

  • muffin tin

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, combine the dry ingredients: almond flour, buckwheat flour, baking soda, baking powder, ground cinnamon, and salt.
  3. In a separate bowl, whisk together the wet ingredients: maple syrup, melted coconut oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the grated carrots, applesauce, raisins or cranberries, and any optional ingredients.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  7. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Calories: 180kcalProtein: 4gSodium: 150mg

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