Ultimate Morning Glory Muffins
Ultimate Morning Glory Muffins
paleo, dairy-free, gluten-free
The muffin that has it all - packed with all your favorites like apples, coconut, carrots, cranberries, and more. These muffins are loaded with flavor and make the perfect breakfast on-the-go, snack, or afternoon treat!
I debated on calling these Superman Muffins because they basically have super powers. We have a lot going on in the mix here but you can add or replace just about anything and they’re bound to taste absolutely delish! On top of that, each muffin is made with the cleanest ingredients and is loaded with healthy fats, protein, and carbs which make it the prime breakfast item or quick snack. Like I said before…superpowers!
How I’d Pair Morning Glory Muffins
These muffins are extremely versatile when it comes to how and when you can enjoy one (or three 😋 ).
Breakfast - they are called morning glory muffins after all. Warm them up and enjoy with a dash of grass-fed butter or spread some nut butter in the middle for a little twist. Either take one on-the-go with your coffee or pair a muffin with some scrambled eggs and bacon for a real extra breakfast.
Lunch - Yep, you can have a muffin for lunch too. I think these made a great side item to any salad. I’m a huge salad fan but sometimes you need some carbs to make it a well-rounded meal. Insert an Ultimate Morning Glory Muffin!
Snack - You can never have enough snack options in my opinion. Spread a little bit of honey in the middle of a muffin for a bangin’ snack.
Dessert - Ahh my favorite way to enjoy these muffins (or really anything). You can toss some chocolate chips into the actual batter when making these to make them more of a dessert muffin or just sprinkle some on top when you’re ready to dig in! Make it an extravagant treat and pair it with your favorite ice cream or yogurt (and add more chocolate chips 😉).
Ultimate Morning Glory Muffin
1 1/2 cup cassava flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/4 cup maple syrup
1/4 cup coconut oil
1 13-oz can full fat coconut milk
1 apple (diced)
1/2 cup pecans (pieces or chopped)
1 Tbsp orange juice
1 Tbsp orange zest
1/2 cup cranberries
3/4 cup carrots (grated)
1/2 cup coconut flakes
1/2 cup pumpkin seeds
Preheat oven to 350 F
In a bowl, whisk together the cassava flour, baking soda, baking powder, cinnamon, and ginger and set aside
In a separate large bowl, beat together the eggs, maple syrup, coconut oil, and coconut milk until thoroughly mixed
Fold in the diced apple, chopped pecans, orange juice, orange zest, cranberries, grated carrots, coconut flakes, and pumpkin seeds
Slowly fold the flour mixture into the mixture with the eggs until there are no flour lumps
Line a muffin tin with liners or grease with coconut oil and fill each muffin spot about 3/4 of the way full with batter (optional - top with extra cranberries and pumpkin seeds on top)
Bake for 15 - 20 minutes until the edges are brown and the center is set (you can insert a toothpick into the middle and if it comes out clean it’s done)
Let cool then store in an airtight container for up to a week in the fridge or freeze them for pu to a month and heat when you’d like to enjoy!
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