Carrot + Zucchini + Nuts + Oat Flour = Morning Glory Muffins
These not-overly-sweet-but-still-delicious breakfast/snack muffins are the perfect way to get rid of all those veggies you impulse bought at your local farmers market. Or wait, was that me that bought 12 zucchini just because they looked pretty? Whoopsie.
This recipe, for lack of a better term, is nuritionally-dense AF. It is gluten-free (thanks gluten-free oats!!), protein-rich (greek yogurt), full o’ fiber (this muffin will keep you regular, if ya know what I mean), and jam-packed with vitamins & minerals (what other baked good do you know serving up 2 cups of vegetables??)
How ’bout them muffins?
Morning Glory Muffins
Ingredients
Dry Ingredients
- 2 ½ cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 ½ tsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp salt
- ¼ cup coconut sugar
Wet Ingredients
- ¼ cup honey
- 2 tsp vanilla extract
- 1 tsp almond extract
- ¼ cup coconut oil
- 2 room temp. eggs
- ½ cup applesauce
- ¼ cup unsweetened almond milk
- ¼ cup plain greek yogurt
Mix-Ins
- 1 cup shredded zucchini
- 1 cup shredded carrots
- 1/2 cup chopped nuts *walnuts or pecans (optional)
Instructions
- Preheat the oven to a starting temperature of 425° F.** Grease all 12-muffin tins with coconut oil or non-stick cooking spray.
- Grate roughly 1 cup of carrots and 1 cup of zucchini. This can be done in with a hand grater or in the food processor. IMPORTANT: Make sure to squeeze excess liquid from vegetables. I like to place the veggies in a kitchen rag and ring them out until apparent liquid is no longer present.
- In a large mixing bowl, combine the flour***, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to incorporate.
- In a medium mixing bowl, combine the coconut sugar, liquid coconut oil, honey, almond milk, and applesauce. Add both eggs in, beat well, and then add in the yogurt, vanilla, and almond extract. Mix until thoroughly combined. (If coconut oil solidifies at all, mixture can be warmed in the microwave for 30 second bursts)
- Pour the wet ingredients into the dry and mix with a large spoon until just combined. Fold in the shredded carrots, zucchini, and chopped nuts. Do not over mix batter.
- Divide the batter evenly between the muffin tin, filling each cup roughly ⅔ of the way full. If there are any empty cups in your muffin tin,AKA you ran out of batter, add 1/2 cup of water in each.
- Turn the oven light on, and bake the muffins in the top third of the oven at 425°F for the first 8-10 minutes, until the muffins have noticeably risen above the the top of the tin. Turn the heat down to 350°F. (DO NOT OPEN THE OVEN TO DO/CHECK THIS, plz & thx)
- Once heat is reduced, bake for an additional 5-10 minutes or until a toothpick inserted in the center of the muffin comes out clean-ish. (a couple of crumbs are ok)
- Remove muffins from oven and allow to cool in pan for 2 minutes. Then, remove the muffins from the tin (they will be hot) and allow to cool completely on a rack. It is very important to remove the muffins from the tin for cooling because the muffins bottoms and sides will become soggy if left to sit in the excess moisture. Enjoy!
Cinna-Maple Frosting
- For one serving, mix 1/4 cup of plain greek yogurt with 2 tbsp maple syrup & a hearty sprinkle of cinnamon. I would recommend making an individual serving of the "frosting" each time you sit down to enjoy one of your tasty muffins instead of topping all of the muffins at once. No one likes a soggy muffin, amirite?
Notes
As always, let me know how your baking adventure goes by tagging @madseatz on the ‘gram and/or shooting me a message! I hope you enjoy this summer baking staple as much as I do.
On your mark, get set, start baking! #madseatz