Morning Glory Muffins

Ohhh, baby! These muffins are full of delicious flavour and packed with nutrients. Basically the most perfect breakfast muffin around.

With all that flavour and nutrition – comes a slightly longer list of ingredients than your standard muffin. But it’s well worth it. They’re seriously good and will keep you feeling full longer than that coffee shop baked good.

Making Breakfast Easy & Nutrient-Dense

These Morning Glory Muffins are great to make ahead of time for a grab ’n’ go breakfast when you’re short on time – or when you want a yummy companion to your Matcha Latte.

They’re a top option in my books because the muffins are packed with protein, fibre and healthy fats that help keep the blood sugar stable (which is important for clear skin!). And being a mom, I love that they have veggies hiding out in them, too.

Carrots For the Win

Over in The Clear Skin Solution, we make sure our acne clients are including lots of antioxidant-rich foods in their day. Carrots are a perfect example of this.

They get their signature orange colour from antioxidants called carotenoids. They’re powerhouse antioxidants and provide a number of benefits, including:

1. Speeding up wound healing on the skin (including breakouts).
2. Supporting the immune system (which is involved in fighting acne bacteria).
3. Fighting free radicals that promote disease and aging (and trigger acne).
4. Helping reduce inflammation (a big acne accelerator).

Warming Spices

Going into the cooler fall and winter months, including warming spices is a great tactic for eating with the seasons. In Ayurveda, spices like cinnamon, ginger and nutmeg are used to remove excess moistness in the body, boost blood circulation, and improve digestion.

If you’re looking for more spiced fall recipes, try:

• Pumpkin Spiced Latte
• Paleo Pumpkin Bread
• Spiced Red Lentil Soup
• Turmeric Roasted Cashews

Morning Glory Muffins

Print Recipe Pin Recipe

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 18 muffins

Author: Katie Stewart

Ingredients

Dry Ingredients

• 2 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded coconut
• 3/4 cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder aluminum/corn-free
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp sea salt

Wet Ingredients:

• 3 eggs
• 1/4 cup maple syrup
• 1/2 cup extra virgin olive oil
• 1 tbsp pure vanilla
• 2 tbsp OJ

Fold In:

• 1 cup carrot shredded
• 1 apple peeled and shredded
• 1/2 cup golden raisins unsweetened
• 1/2 cup walnuts pieces

Instructions

• Preheat oven to 350F and line two muffin pans with liners. Set aside. (Note: The batter makes enough for 12-18 muffins depending on how much you fill the liners.)
• In a large bowl, add all the dry ingredients and mix well.
• In a medium bowl, add all the wet ingredients together and mix well.
• Pour the wet ingredients into the dry. Mix until well combined.
• Gently fold carrots, apple, raisins and walnuts into the batter.
• Divide the batter evenly amongst the muffin liners.
• Place in the oven and bake for 25-28 minutes – or until the tops are golden brown and a toothpick inserted comes out clean.
• Remove from the pan and let cool completely on a wire rack.
• Will keep on the counter for 2-3 days and another 2-3 days in the fridge.