This is my version of a morning glory muffin, but packed with a higher nutritional punch. We love these beauties because they are both robust and delicious and can get you through the morning hours without that blood sugar dip often associated with a morning muffin. As usual, the real food ingredients provide enough nutrition and macronutrient balance that the body will feel nourished and well fed. Yes, there are sweeteners in this muffin, but both maple syrup and coconut sugar are real food sugars with antioxidants, immune benefits, and lower glycemic index ratings.
Feel free to modify this recipe however you feel. If you are looking for a nut free version, simply remove the pecans and swap out the almond flour for a similar replacement flour such as sunflower seed flour (you can easily make this by blending sunflower seeds into a flour/meal in your food processor).
We love these muffins served warm, cut in half, with some coconut oil or almond butter, but straight up is perfectly lovely 😋
Morning Endurance Muffins
Makes 12 - 16 muffins
Vegan, Gluten-free, Dairy-free, Plant-based, Super Yum
Ingredients:
2 chia eggs (2 Tbsp chia seeds + 6 Tbsp water)
1 overripe banana
1/3 cup maple syrup
1/4 cup applesauce
1/2 cup coconut sugar
1/2 cup almond milk (or other plant based milk)
1/4 cup coconut oil, melted
1 small apple, cored & grated
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 cup almond flour/meal
1 cup oat flour
1/2 cup oats
1 cup grated carrot
1/2 cup shredded coconut
1/2 cup raisins
1/2 cup pecans, roughly chopped
1/4 cup hemp hearts
Instructions:
To make your chia eggs, combine chia seeds and water in a small bowl and set aside.
Preheat the oven to 375F.
In the bowl of your food processor, place banana, maple syrup, applesauce, coconut sugar, milk, oil, grated apple, salt, baking soda, and spices and combine until smooth. Add flours, oats, and grated carrot and blend again, until just combined. Stir in remaining ingredients.
Spoon batter out evenly into lined muffin tins (12 - 16 muffins, depending on tin size).
Bake for 35 - 40 minutes, or until an inserted toothpick comes out clean and muffins are slightly browned on the outside. Cool & serve.
If you make these muffins, please let me know how they turn out for you AND if you make some modifications let us all know how they worked!! Happy Baking 💛