I never really considered myself a MORNING GLORY MUFFIN kind of gal, but wouldn’t you know, here I am. I made a version of my girl
@lauraleabalanced’s jumbo morning glory muffins, and yeah…pretty convinced that you’re going to be obsessed too. You can find the original (banana-less) recipe on Laura’s blog, and my version is here for you below!
1 cup rolled oats 1 cup gluten free flour (or whole wheat or spelt) 1 banana 2 eggs 2 tsp baking soda 1 apple (I like pink lady) 2 medium carrots 1/2 cup cup raisins 2 tsp cinnamon 1/4 tsp nutmeg 3/4 cup full fat coconut milk 1/4 cup coconut sugar 2 tsp vanilla extract 1/2 cup walnuts, chopped pinch sea salt
Preheat oven to 350 and line a muffin tin with liners. In a medium bowl, mix together 1/2 cup of the oats, baking soda, flour, sea salt, coconut sugar, cinnamon, and nutmeg. Set aside. In a food processor or blender, add remaining oats and pulse/blend until a flour consistency is formed, set aside. In another bowl, whisk together the eggs, vanilla, and coconut milk. Next, core the apple, peel carrots, and add them to the blender, along with the banana. Pulse/blend lightly until a crumble like consistency is formed. Pour wet ingredients into dry, and fold in the raisins and walnuts, be sure not to overmix! Spoon batter into each muffin cavity. I made regular size muffins and 28 min in the oven was perfect!
Did you make this recipe?
I’d love to see what you made -
tag @kalejunkie in your posts and I’ll re-share!
H A R E