Morning Glory muffins
Have you ever made snacks in bulk hoping they’d last the whole week, only to find that they have all disappeared within 2 days?! TWO DAYS! Yes, that happens every time I make these delicious and hearty muffins. My husband (who is my biggest critic) loves them and is often found sneaking in more than his share haha. And of course, my oldest daughter loves them and will devour it for breakfast, snack, and even dinner if it were up to her.
2 tbsp almond butter
2 tbsp maple syrup
1 large baked sweet potato
½ C nut milk of choice
1 tsp vanilla extract
½ C grated carrot or zucchini
½ C almond flour
½ C rice flour
a handful of large flaked oats
1 tbsp baking powder and a pinch of salt
Optional: slices dates and/or figs, sliced banana, pumpkin seeds, etc.
Step 1. Preheat the oven at 400 degrees F and prepare muffin tray with coconut oil in each tin.
Step 2. In a food processor, combine the wet ingredients: 2 tbsp almond butter and 2 tbsp maple syrup, 1 large baked sweet potato, ½ C nut milk of choice, 1 tsp vanilla extract, 1 egg, ½ C grated carrot or zucchini.
Step 3. In a separate bowl, combine the dry ingredients: ½ C almond flour, ½ C rice flour, a handful of large flaked oats, 1 tbsp baking powder and a pinch of salt.
Step 4. Add the dry ingredients to the wet ingredients in the food processor, and mix well.
Step 5. Add any “optional” ingredients and mix into the mixture using a spatula.
Step 6. Place the final mixture into the muffin tray and bake in the oven for 20-25 minutes (depends on how golden you like your muffins).
Step 7. Eat and enjoy :)
Let me know if you try these and what you think!
Until next time,