Name: Healthy Morning Glory Muffins (Vegan + Gluten Free)
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Cuisine: vegan
Ingredients: 1/2 cup apple sauce (120g // + 1-2 tbsp water or non dairy milk as needed); 2 tbsp almond butter (32g); 1/4 cup maple syrup (80g); 2 tsp vanilla extract (10g); 2 tsp apple cider vinegar (10g); 1 1/2 cups gluten free rolled oats (180g); 1 1/2 tsp baking powder (7g); 1/2 tsp baking soda (3g); 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp nutmeg; 1/2 tsp salt; 1/2 small apple shredded (40g); 1/2 small carrot shredded (40g); 1/4 cup chopped walnuts (30g // or any nuts of choice); 1/4 cup raisins (30g // or any dried fruit of choice)

Description

Healthy morning glory muffins that are hearty & delicious thanks to the oats, carrots, apples, raisins & walnuts. Tender, moist & great for breakfast or snacking! (Vegan + Gluten Free)

Ingredients

Units Scale

1/2 cup apple sauce (120g // + 1-2 tbsp water or non dairy milk as needed)
2 tbsp almond butter (32g)
1/4 cup maple syrup (80g)
2 tsp vanilla extract (10g)
2 tsp apple cider vinegar (10g)
1 1/2 cups gluten free rolled oats (180g)
1 1/2 tsp baking powder (7g)
1/2 tsp baking soda (3g)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 small apple shredded (40g)
1/2 small carrot shredded (40g)
1/4 cup chopped walnuts (30g // or any nuts of choice)
1/4 cup raisins (30g // or any dried fruit of choice)

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Instructions

Preheat oven to 425 F and line or grease 6 muffin cups.
Into a blender add in the the apple sauce, almond butter, maple syrup, vanilla extract and apple cider vinegar and blend until smooth. Next add in the oatmeal, baking powder, baking soda, cinnamon, ginger, nutmeg and salt and blend until combined. You may need to add in 1-2 tbsp of water or non dairy milk depending on how much moisture your apple sauce has (see video for batter consistency). Fold in shredded apples, carrots, walnuts and raisins.
Divide batter between the 6 muffin cups and then bake for 5 minutes. Reduce temperature to 350 F and bake for another 15-18 minutes.
Let the muffins cool in the pan for 3 minutes and then carefully transfer them to a wire rack to cool completely.

Notes

Helpful Equipment: spatula, 6 cup muffin tin, mixing bowls, muffin liners
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

Prep Time: 5 minutes
Cook Time: 23 minutes
Category: breakfast
Method: baking
Cuisine: vegan, gluten free, north american

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 14.7g
Sodium: 318mg
Fat: 8.2g
Saturated Fat: 0.7gg
Unsaturated Fat: 5g
Trans Fat: 0
Carbohydrates: 39.8g
Fiber: 2g
Protein: 6.3g
Cholesterol: 0