Description
Vegan Morning Glory Muffins made with shredded carrots, dried fruit, nuts, and Organic SunButter. Perfect for a quick breakfast or snack!
Ingredients
- 1 cup mashed banana (~2 bananas, smashed)
- 1/3 cup unsweetened almond milk
- 1/4 cup Organic SunButter
- 1/2 cup coconut sugar
- 1/4 tsp cinnamon
- 1 cup gluten-free oat flour
- ½ cup gluten-free old fashioned rolled oats
- ½ superfine almond flour
- ½ tsp baking powder
- 1 cup shredded carrots
- 1/3 cup walnuts, chopped
- 1/3 cup raisins
Instructions
- Preheat oven to 350°F and line a muffin tray or grease well with coconut oil.
- Mix together the banana, almond milk, SunButter, and coconut sugar until everything is well combined and creamy.
- Mix in cinnamon, oat flour, oats, almond flour, and baking powder until fully combined.
- Fold in carrots, walnuts, and raisins and mix until the batter is well-combined.
- Fill about 9-12 muffin holes with batter and bake the muffins in oven for 25-30 minutes, or until they’re golden brown on the edges.
- Allow the muffins to cool slightly and enjoy. Store leftover muffins in an airtight container in the refrigerator for one week and freeze for longterm storage.
Notes
Recipe adapted from Rachel Mansfield
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Muffins, Snack, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free