If you’re looking for a quick, nutritious and delicious breakfast treat, you found it!
This Morning Glory Muffin is full of protein, fiber and iron. The carrots, apple and pineapple give this muffin so much sweetness with the added crunch of the oats and walnuts, it will remind you of eating a yummy carrot cake. This muffin is all you need to get you going in the morning and satisfy that sweet tooth.
This is the same recipe I use when baking with wheat flour. All I did to make it gluten free was swap out the whole wheat flour with oat and almond flour, keeping it whole grain and packing it with more protein. If you don’t have oat and almond flour, it’s easy to make. Just pop the same amount of whole oats and raw almonds in a food processor (plus a little extra) and pulse until you get a fine, powdery flour. VOILA.
The original recipe calls for a ton more sugar and oil, but as you know, both of these are not the healthiest. So, I reduced the amount of sugar and replaced it with all natural, pure maple syrup and added in some yogurt to give it that moisture it gets from the oil. My new favorite oil in baking and cooking is Coconut Oil. It’s packed with so many health benefits from heart health to maintaining cholesterol, weight loss, increased immunity, boosting your thyroid and metabolism and even hair and skin care. The list goes on! My brand of choice is the Organic Coconut Oil from Trader Joe’s. It’s reasonably priced, all natural and doesn’t have a strong flavor.
So, make your morning a glorious one with these delicious Morning Glory Muffins.