How many fruits and vegetables can you fit into one muffin? Five, if you’re talking about one of these upgraded Morning Glory Muffins.
And that’s without even considering the other healthy plant-based ingredients, like pecans, cinnamon, and chia seeds.
They’re also totally gluten-free and grain-free thanks to the use of almond flour and are sweetened with maple syrup instead of white sugar.
The only downside is if you make a batch at the start of fall, your family and friends are going to be asking for them all season long.
INGREDIENTS
- 1/2 cup pumpkin puree
- 3 eggs
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup grated carrot
- 1 cup grated granny smith apple
- 2 teaspoons fresh ginger, peeled and grated
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 2/3 cup black raisins
- 2/3 cup pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon chia seeds
DIRECTIONS
- Preheat oven to 350 degrees and fill regular sized muffin tray with baking cups.
- In a large mixing bowl, whisk together the pumpkin, eggs, maple syrup, vanilla, carrot, apple, and ginger until well combined (wet ingredients).
- In a separate bowl, stir together the almond flour, coconut, raisins, pecans, cinnamon, baking powder, baking soda, salt, and chia seeds (dry ingredients).
- Pour the dry ingredients into the wet ingredients and stir until well combined.
- Scoop batter into lined muffin tray, filling the cups ¾ of the way full.
- Place muffin tray in the center rack and bake for 30-35 minutes, or until a toothpick tests clean.
WHY WE LOVE THIS RECIPE
If you love the flavors of autumn, you’ll fall for these muffins fast, thanks to pumpkin, apple, and cinnamon. Bonus: chia seeds add a protein punch.
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