23 Jan Seedy Morning Glory Muffins
Dairy and refined sugar-free breakfast muffins with spelt flour
Okay, by now we all know that muffins are basically code for cupcakes without the icing, right? In terms of nutritional value and calories, you might as well just eat the cupcake. But not over here friends! This wholesome seedy morning glory muffin is packed with carrots, apples, healthy fats, fiber and omega 3. What better way is there to start your day?
Let’s break it down
So what exactly is a morning glory muffin? It’s usually a muffin made with a mixture of carrots, apples, raisins, nuts, seeds, cinnamon and ginger aka a glorified version of your morning muesli in muffin form. This time around I omitted the nuts and dried fruit so that it would be suitable for every one of my family members’ specific preferences.
- Add in about 1/3-1/2 cup of dried fruit of your choice. This can be raisins, cranberries, peaches, apricots, mango, pineapple or dates.
- Swap the hemp seeds for your favourite nuts. Walnuts, pecans or cashews would go nicely with this muffin.
- Don’t like carrots? Swap it for more apple or grated zucchini.
- Like your breakfast a little more decadent? Add some chocolate chips.
Transform them by making these muffins a healthier dessert by adding a dollop of the dairy-free icing sugar from this carrot cake recipe.
These Seedy Muffins are ;
- soft and crumbly,
- deliciously moist,
- easy and quick.
If you loved making this recipe be sure to let me know by rating and commenting below.
Seedy Morning Glory Muffins
- 1 ½ cup spelt flour or wholewheat flour
- ⅔ cup coconut sugar
- ½ cup mix seeds pumpkin, sesame, sunflower, linseeds
- ¼ cup hemp seeds
- 2 tbsp chia seeds
- 1 ½ tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp ground ginger optional
- ½ tsp salt
- 3 eggs
- ⅔ cup olive oil or canola oil or coconut oil
- 1 tsp vanilla extract
- 2 tbsps honey
- 1 apple peeled & grated
- 1 cup carrot grated
- Preheat the oven to 180 C and put muffin liners into a muffin tin.
- Mix all the dry ingredients in a bowl together.
- In a large bowl whisk the eggs until light and foamy then mix in the olive oil, vanilla extract, and honey.
- Slowly fold the dry mixture into the wet mixture until just combined then add the grated apple and carrot before combining fully.
- Scoop the batter into the muffin tray, filling ⅔ of each muffin liner. Add more seeds on top.
- Bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool down for 10 minutes on a cooling rack before serving with your favourite nut butter and tea.
*This recipe was not tested with gluten-free flour if you do try it and it works do let the rest of us know in the comments below.
*The coconut sugar can be replaced entirely by honey or liquid sweetener of choice, just be aware that the muffin’s texture will differ and not be as cakey ( not have a nice crumbly texture).