Name: Morning Glory Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Gluten Free
Ingredients: 1 1/2 cups oat flour (see notes for substitutions); 1 cup buttermilk; 2 eggs; 1/2 cup grated carrot; 1/2 cup grated apple; 1/4 cup honey; 1 tsp cinnamon; 1 tsp ginger; 1/2 tsp salt; 1/2 tsp baking soda; 1/4 cup shredded coconut; 2 tbsp flax seeds; 1/4 cup chopped nuts; 1/4 cup dried fruit

Morning glory muffins are the perfect on-the-go breakfast for those mornings when you have to get out of the house early. They are also great as a snack or to take along while traveling. Healthy and filling, morning glory muffins are made with carrots, apples, nuts and seeds. I usually double the recipe to make 2 dozen muffins and freeze them so that I always have a quick and healthy snack available to pack in a school lunch bag.

Prefermenting

Prefermenting flour improves the digestibility of baked goods. It also gives these muffin a nice tangy flavour, however, it’s not necessary for this recipe, so feel free to skip it if you are short on time.

Morning Glory Muffins

★★★★★

5 from 1 reviews

Morning glory muffins are perfect for breakfasts on the go, school lunches or travel food. These wholesome muffins are made with carrots, apples, nuts and seeds. You can even make them gluten free or sugar free! How perfect is that?

Author: Emillie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 muffins 1x
Category: Snacks
Method: Fermented
Cuisine: Gluten Free

Scale

Ingredients

1 1/2 cups oat flour (see notes for substitutions)
1 cup buttermilk
2 eggs
1/2 cup grated carrot
1/2 cup grated apple
1/4 cup honey
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 tsp baking soda

Optional Add Ins

1/4 cup shredded coconut
2 tbsp flax seeds
1/4 cup chopped nuts
1/4 cup dried fruit

Instructions

If you want to preferment your flour, mix the flour and the buttermilk in a glass bowl, and leave it to ferment on the counter for 4-24 hours.
When you are ready to bake the muffins, mix all the ingredients into the flour and buttermilk.
Bake at 350F (180 C) for 25 minutes, or until cooked through and browning on the top.

Notes

If you don’t have oat flour on hand, use any wholegrain flour, like brown rice, rye, spelt or wholewheat.
Though this recipe calls for buttermilk, you could use milk kefir, sour cream or yogurt.
Feel free to replace the honey with maple syrup, stevia or xylitol. Personally, I like to use date sugar.