Glorious Morning Muffins remind me of play dates at the cafe around the corner from my childhood home. Mom would walk us over to meet up with friends on rainy mornings, and the sweet old man behind the counter always knew our order. He’d bring over freshly-baked Glorious Morning Muffins, hot chocolates topped with a generous helping of whipped cream, and Mom’s cup of coffee.
I love these muffins because they are a great way to sneak in some vegetables- which you can always feel good about- but also keeps these muffins dense and moist. If you are not dairy-free, feel free to try Greek yogurt in these for a little extra protein. You can also substitute out the flour for whole wheat or buckwheat flour if you aren’t Gluten-free.
Need an oat flour refresher?
I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 3 1/2 C of regular oats makes about 3 cups of oat flour if you’re making at home.
Glorious Morning Muffins
Prep time: 15 mins Cook time: 20 minutes Total Time: 35 minutes
Makes 12 muffins
2 carrots, peeled and shredded
1 zucchini, shredded
1 apple, peeled and shredded
1/3 C coconut oil, melted
1/3 C unsweetened applesauce or Greek yogurt
1/3 C honey
2/3 C unsweetened dried cherries or cranberries
1 C oat flour
1 C GF all-purpose flour mix (or whole wheat flour)
2 T arrowroot powder
2 t baking powder
1/2 t sea salt
1 t ground cinnamon
1/2 t turmeric
1/2 t ground ginger
1/4 C pumpkin seeds
Preheat oven to 375° and line standard muffin pan with 12 cupcake liners or coat pan generously with nonstick spray.
In large mixing bowl, combine shredded carrots, zucchini, and apple. Add eggs, coconut oil, applesauce (or Greek yogurt if not dairy-free), honey, and dried cherries or cranberries. Mix until incorporated.
In separate mixing bowl, combine flours, arrowroot powder, baking powder, sea salt, and spices. Gently fold dry ingredients into wet ingredients with rubber spatula until just incorporated, making sure to not over-mix the batter.
Spoon into prepared muffin pan and top each muffin with a sprinkle of pumpkin seeds. Bake in preheated for 20 – 23 minutes, until slightly golden on top.
Let cool at room temp and store in airtight container in refrigerator for up to 7 days or in freezer for up to 6 months. Enjoy!