Superfood Morning Glory Muffins

Vegan Superfood Morning Glory Muffins

Sometimes in life, we're forced into making some of the hardest decisions we've ever been faced with.

Not the most typical opening sentence for a muffin recipe, but a sobering reality when we made the decision to discontinue these tasty and popular baked goodies.

As much as we wanted to carry on bringing you these dense and moist, protein-packed little guys, we knew we just couldn't sustain it! So, instead, we're posting the recipe here, for you all to continue the legacy.

Vegan Superfood Morning Glory Muffins

Feel free to tag us in all your muffin making. We'd love to see how they're turning out!


These superfood morning glory muffins are the perfect way to start your day, or pick it back up when energy is low. They are dense and filling, and full of flavour and nutrition. 

Wet Ingredients

  • 3 cups shredded carrot
  • 1 chia egg (1 Tbsp ground chia + 1/4 cup water mixed together)
  • 3/4 cup grapeseed oil (olive oil will work)
  • 1 1/5 cups organic apple sauce
  • 1 Tbsp vanilla extract
  • 1 cup coconut milk (or almond milk)

Dry Ingredients

  • 3/4 cup unrefined raw sugar
  • 1 1/2 tsp sea salt
  • 3 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 3 cups quick oats (large flake)
  • 3 cups chickpea flour
  • 1 cup chopped walnuts
  • 1 1/2 cups quinoa flour (almond flour will work)

Directions

  1. Preheat oven to 325F

  2. In a bowl, mix all wet ingredients together

  3. In a large mixing bowl, mix all dry ingredients together

  4. Create a volcano in dry ingredients and begin to mix wet ingredients into dry

  5. Mix together until completely incorporated

  6. Line muffin tin with large parchments, or muffin cups, and scoop batter into each until slightly overflowing the cup *these do not grow as much as traditional muffins*

  7. Bake in middle rack for about 30 minutes, depending on your oven.  Keep and eye on them, and take out with browning around the muffin top - could take up to 40 minutes to cook all the way through, again, depending on your oven! 

  8. Allow to cool on cooling rack and enjoy immediately! 

  9. Due to not having any gross preservatives, these muffins will last max 5 days on the counter, keep covered, and in fridge for maximum shelf life. 

 

 

Beetroot