Breakfast
Hiya Gorgeous!
Have you ever been so excited about tomorrow’s breakfast that you can’t wait to go to sleep? I just love that feeling of climbing into bed filled with yummy thoughts of tomorrow’s healthy, tasty start, then drifting off to sleep for some especially sweet dreams.
And the next morning when the sun rises and I slowly blink my eyes open (kidding—does anyone really wake up this gracefully?!), the promise of a satisfying meal that’ll help me start my day on a high note totally helps me get out of bed. Less snoozing, more gettin’ my tushy to the kitchen… STAT! Know what I mean?
I love a veggie-packed tofu scramble or some warming oatmeal with fresh berries for breakfast. But lately, I’ve been craving something a little different in the morning… muffins!
The thing is, not all muffins are created equal. Let’s be honest, some of them are really just cupcakes without icing! As delicious as they are, muffins are often packed with inflammatory animal products, sugar, refined carbs and other nasties.
But, thanks to our awesome Test Kitchen Tuesday crew, we CAN have our cake and eat it too!
Today’s vegan, gluten-free Morning Glory Muffins are the total package. They come together quickly and have the decadent, melt-in-your-mouth texture that breakfast dreams are made of. Plus, they make a great meal prep option—easy to make ahead on Sunday afternoon so they’re ready to grab and go on your busy weekday mornings. They’ll last up to 5 days on the counter or 2 months frozen if you want to save some time by making a big batch all at once!
Plus, these babies are packed with plant-powered nutrition to keep you full and energized all morning long. The flax and hemp seeds are a great source of healthy fats and plant-based protein. The apple and banana also give them a natural sweetness that’ll make you grin from ear to ear and won’t drop you on your butt an hour later like some traditional muffins do.
And can we talk about the carrots? Squeezing veggies into a morning treat is next-level awesome, sweetheart—it’s the kind of lovin’ your body deserves. That’s why these Morning Glory Muffins paired with a simple green juice (like my Classic Green Lemonade) make the ultimate breakfast of champions in my book.
Ready to get cookin’, good lookin’? Hit play for your easy how-to, then find the detailed recipe below!
Serves 16 (1 muffin per serving) | Prep Time: 15 min | Cook Time: 22-25 min
Ingredients
1 cup gluten-free all-purpose flour
1 cup almond flour*
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
2 Tbsp ground flaxseed
6 Tbsp water
1 medium ripe banana, mashed
2 tsp vanilla extract
1/2 cup avocado oil
1/2 cup pure maple syrup
1/2 cup unsweetened shredded coconut flakes
1/2 cup hemp seeds
1 medium apple, shredded (peeled and cored)
2 cups shredded carrot (about 3 medium carrots)
I put together this list on Amazon to help make stocking your pantry for this recipe easier!
Directions
1. Preheat oven to 375 degrees Fahrenheit. Line 16 muffin tin cups with paper liners or silicone baking cups.
2. In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon and salt.
3. In a medium bowl, vigorously whisk together the ground flaxseed and water. Let sit for several minutes, or until slightly thickened. Add in mashed banana, vanilla extract, oil, maple syrup and coconut flakes, stirring to combine. Stir in hemp seeds, shredded apple and shredded carrot.
4. With a large rubber spatula, gently stir the wet ingredients into the dry ingredients until just combined. Divide the batter evenly among the prepared muffin cups—each cup should be mostly full.
5. Bake for 22-25 min (cooking times vary based on your oven) or until a toothpick inserted into the middle of a muffin comes out clean.
Notes:
*For a nut-free alternative: Use coconut flour in place of almond flour OR omit the almond flour and use 2 cups of gluten-free all-purpose flour.
Before you run off to whip up these delicious Morning Glory Muffins…
And finally, a very special thanks to our talented Chef Lauren and the rest of the Test Kitchen Tuesday crew for helping to create this spectacular dish!
Your turn:Will you serve your Morning Glory Muffins with tea, lemon water, coffee or green juice?! Tell me your favorite morning drink in the comments below!
Peace and glorious mornings,
