A few of you have asked for my Morning Glory muffin recipe! I’m all about healthy... so they are flourless, gluten free, dairy free and sugar free... annnnd they taste amazing!
Check out the full recipe and instructions at LeannePearson.ca/myrecipes or read below😃 #LPTipTuesday
What you’ll need:
1/2 cup gluten free rolled oats (I use @bobsredmill)
2 tbsp ground flaxseed (I use @manitobamilling Smooth Whole-Milled Flaxseed)
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1/4 cup creamy almond butter or sun butter
1 medium-size ripe banana
1 large egg
1/4 cup honey
1 tsp vanilla extract
1 cup carrots or about 2 large carrots (peeled and grated)
1 medium apple (peeled and grated)
1/3 cup raisins
1/4 cup walnuts or pecans
-Preheat oven to 375 F.
-Spray a muffin pan with cooking spray (I use a 12 muffin pan, but you can use a 9 muffin pan to have bigger muffins).
-Add all ingredients except for raisins, walnuts, carrots and apple to a high-speed blender. Blend until oats are broken down and the batter becomes smooth and creamy. You can definitely mix all the ingredients by hand, a blender just helps make the batter more smooth and creamy.
-Add raisins, walnuts, carrots and apple to the blender.
-Pour batter into muffin pan! Sometimes I push a pitted date into the middle of each muffin after pouring the batter into the muffin pan, but this is optional.
-Bake for 15 minutes, or until a tooth pick comes out clean.
-Allow muffins to cool before removing from the muffin pan.
-Store in the fridge to keep the muffins fresh!
And our final Inaugural Week Recipe: Morning Glory Smoothie. A few years ago, I never had smoothies. I was fully in the “don’t drink your meals” camp. But you know what? Eff that. Smoothies are delicious. It’s funny how often my idea to combine foods now is “dump them in a blender.” But it works so well here! Take everything great about a Morning Glory Muffin - carrots, apples, coconut, nuts, spices - and just blend it up. Simple, healthy, unique and delicious. Old “no smoothie” me was missing out. Recipe link in bio. #paleoglutenfreeguy#pgfg
Feeling super productive this Monday so far! I like to start the week ticking things off my to-do list because it really sets the tone for a fun week. I’m not going to lie, the balmy weather has my mood waaaay up as well!
Made a batch of these Morning Muffins (check my stories for a handy screenshot and the link in profile for the full recipe of you missed it) and Oliver ate a whole one while it was still warm. We finally got him a table and chairs (from Ikea) so I can bring things down to his level and he can help me prepare food and bake etc.
How do your kids like to help in the kitchen?
It’s beginning to look a lot like winter around here ❄️. Starting to stock up on my homemade wheat, dairy & grain free baked goods 😋 Tonight I whipped up a batch of morning glory muffins 👩🏻🍳 packed full protein and all organic ingredients!!!
Lookin’ for an easy, healthy, on-the-go breakfast? THESE MUFFINS ARE IT. I can’t even tell you how excited I am about how they turned out!! They’re vegan, high in fiber, 100% NATURALLY sweetened and super moist and hearty. Not to mention that it’s the best way to get your fruits and veggies without even thinking about it 😉 Try them out for a truly guilt-free indulgence—I’d love your feedback!
Vegan Morning Glory Muffins
💧1 cup date puree (about 8 pitted dates + 1 cup almond milk)
💧2 tbsp pure maple syrup
💧2 tbsp coconut oil (melted)
💧2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water)
💧2 tsp vanilla extract
🌾 1 packed cup grated carrot (about 3 med sized carrots, peeled)
🌾 1 packed cup grated apple (about 1 large apple, peeled)
🌾 1/2 cup unsweetened shredded coconut
🌾 1 1/2 cups whole wheat flour
🌾 1/2 cup almond meal
🌾 2 tsp baking soda
🌾 2 tsp ground cinnamon
🌾 1/2 tsp nutmeg
🌾 pinch of salt
1. Preheat oven to 350.
2. Peel and grate carrots and apple (I used a cheese grater) and set aside.
3. In a blender, blend dates with 1 cup unsweetened almond milk until smooth.
4. Transfer paste to a bowl and add maple syrup, melted coconut oil, flax eggs, and vanilla extract. Mix until combined well.
5. In a separate bowl, combine flour, almond meal, baking soda, cinnamon, nutmeg and salt.
6. Sift dry mixture into the wet ingredients and mix until just combined. To this mixture, add shredded carrot, apple, and coconut and incorporate well.
7. Fill greased or paper-lined muffin cups 3/4 full (the muffins will rise, but not a ton).
8. Bake 17-21 mins or until tops and edges are browned nicely and toothpick comes out clean.
lemme know what y’all think—happy hump day!! ❤️
The Best Morning Glory Muffins
Perfect with coffee, perfect to share with friends, and perfect for whipping up a double batch so you can still freeze some for another cold, snowy day. These morning glory muffins are super satisfying, totally customizable, dairy free (and potentially gluten free), and beautifully rustic.
I currently make them with whole wheat flour and a little AP, but I think these would also be delicious with just almond flour. For this batch, I substituted some ground flax seeds in place of some flour for a little extra fiber. And I used pecans and almonds, but walnuts, hazelnuts, pistachios - any nut you love would be lovely! Basically I love everything about them and I guarantee you will too.
Was anyone else wondering why muffins that had carrots, raisins, apples and nuts were called “morning glory” muffins?!
Well this girl was 🙋🏻♀️. Thanks to chef Pam McKinstry who owned Morning Glory Cafe for creating these muffins in the late 1970’s!
I love adding fruits or veggies to baked goods and when I can do both #winning ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Here’s my spin on the classic:
1 c white whole wheat flour
1 c old fashioned oats
1/2 c coconut sugar
1 tbsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp fresh ginger
1/2 tsp turmeric
1/2 tsp salt
3/4 c unsweetened applesauce
1/2 cup coconut oil, melted
1 apple, shredded
2 cups grated carrots
1/2 cup raisins
1/4 c shredded coconut
1/2 cup walnuts, chopped
Directions: preheat oven to 400F and line a muffin tin with liners. Mix all dry ingredients together and then add all the wet ingredients. Fold in the carrots, raisins, coconut and nuts. Bake for 10 minutes and then reduce heat to 350F for another 7-10 minutes.
[📸: @flickdmedia ]
These muffins. They’re so stinkin good. “They seem light but are actually really filling. They’re a great breakfast muffin because of the maple syrup. I love them.” -my husband the poptart eater 👏
🥕Blender Morning Glory Muffins
Vegan, Free of Refined Sugar & Oil
Serves 11-12 regular-sized muffins. 🍏🥕Let me know how the recipe goes for you! 🖤
Preheat oven to 350. Line cupcake pan with unbleached liners. .
1 cup brown rice flour
1 cup almond flour
1 1/4 cup coconut sugar
1/4- 1/2 cup maple syrup, if desired
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
2 cups shredded carrots, use blender
1 apple, peeled, cored & shredded, use blender
3/4 cup unsweetened applesauce, or make your own blender apple purée
2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
2 teaspoons vanilla
For the adventurous folks, you can add:
1/2 cup raisins
1/2 cup walnuts
1/2 cup coconut flakes
In a small bowl, prepare flax eggs by mixing the ground flax seed with the water. Set aside.
Utilize a blender (instead of a grater) to shred the carrots and apple. (Will need to peel produce and chop into large chunks, but the blender will do the rest of the work. Just be sure to not overload the blender.) Add to large bowl.
Measure other ingredients and add to the same large bowl.
Add the flax egg last. Mix together.
You need a thick batter, so if it’s a bit runny, add a little brown rice flour until desired consistency. Rice is very absorbent, so this should help a lot. If it’s a bit dry, add a little more applesauce. If you add ingredients like raisins, coconut, or walnuts, you’ll likely need a little more applesauce.
Bake at 350 for 20ish minutes. Bake longer if the muffins are too moist. .
Would you post this picture or the second one?
I am a perfectionist to the core so I am always looking for ways to chill like making these muffins “messy” instead of sitting neatly on the plate (swipe 👉🏼). And guess what?? I like them better all sideways!!
When my birth father was visiting a few weeks ago, I put some hangers in his closet and had put them all together by color neatly when I realized I was being a little too particular about it. So I messed them up and I didn’t like it, but I walked away knowing I’ve worked on a part of myself that needs it!
What are you working on? Also- the recipe for these amazing morning Glory muffins are on the blog today 😛 #linkinbio -
Y’all asked for them, and we made them!
Morning Glory Muffins!
Apples, Carrots, Cranberries, Pecans, Sunflower Seeds, & Coconut combined into a GLUTEN FREE muffin. It’s an explosion of flavor that you’re gonna love. Get yours tomorrow at the Ruston Farmers Market 8-12. #farmersmarket#locavore#localfood#rustonfarmersmarket#shopsmallyall#briarhillfarms#muffins#morningglorymuffins
We’ll also have... Garlic chives, rosemary sprigs.
Fudge in the following flavors— milk chocolate, chocolate pecan, dark chocolate, peanut butter, salted caramel, and caramel macchiato, pumpkin pie, pumpkin pecan pie.
Divinity and pralines
Oat Bars, regular and gluten free
Rise & Shine Granola in our regular flavor and also pumpkin spice.
Pumpkin muffins, morning glory muffins, ginger cookies, (baked) fried pies
Hand poured soy candles and wax melts.
Goat milk and specialty soaps, probiotic deodorant, foot sticks, queen bee balm, washcloths, soap savers.
Many of you know I LOVE the morning glory muffins @bethanyhartgerry and I made on an episode of A Cleaner Plate. I pretty religiously eat one every morning. Afraid I was going to get sick of them I decided to switch things up this time around. I made two separate batches, one batch I added 4 overripe bananas and the second batch I added one can of pumpkin purée. My baking friends are probably cringing because I did not alter the rest of the recipe. 😬 But lo and behold they turned out amazing! Pumpkin on the left, banana on the right. The original batter can ssometimes bake up a little on the dry side so adding the bananas and the pumpkin helped the moisture factor. I may never go back to the original!! What other add-ins could I try next!!!???! Hmmmmm...... #sabinescuisine#bakingisnotmything#butididitanyway#morningglorymuffins#tothenextlevel#yummy
The ingredients for our ever popular #morningglorymuffins - one of the many Hewn items featured in Heritage Baking. For more info, click the link in our bio! 📷 by @johnleepictures @chroniclebooks #cookbook
Maybe having car issues was the universe telling me to “slow down” and enjoy the little things in life. The ingredients easily sat on my counter for two weeks but struggled to find time to bake, but here I am soaking in the “me” time and enjoying every second of it. ☀️ #busywomen#workhardplayhard#morningglorymuffins#selfcaresunday