pure joy: morning glory muffins

this muffin is a powerful beast. small in size, but full of the good-stuff, it packs an enormous punch.

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I’d recommend this as a running late to work breakfast-on-the-go: each muffin is full of veggies, fruits, nuts and no refined sugars.

in fact, there’s a beautiful natural sweetness to the ingredients, so I’ve reduced the amount of sweetener I use in the recipe and still enjoy the taste.

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I made mine with half wholemeal flour but they’d be easy to make gluten-free with a substituted mix of rice, coconut, oat and/or quinoa flour.

ingredients:

  • 1 cup of buckwheat flour
  • 1 cup of wholemeal plain flour (or other GF plain flour mix)
  • 1/3 cup of rolled oats or quinoa flakes
  • 2 tsp baking soda
  • 1 tbs ground cinnamon
  • generous pinch of ground nutmeg
  • generous pinch of salt
  • 1 medium zucchini, grated (roughly one packed cup)
  • 1 medium carrot, grated (roughly one packed up)
  • 1 large green apple, peeled and grated
  • 200g pineapple, crushed
  • 1/2 cup sultanas or raisins
  • 1/2 cup shredded coconut, unsweetened
  • 1/2 cup chopped walnuts
  • 1/2 cup – 3/4 cup sweetener, depending on your palate (I used equal portions maple syrup and honey; agave nectar could be used instead or 1 teaspoon of stevia (only add stevia at 1/8 teaspoon at a time to taste))
  • 3 large eggs, whisked
  • 1 teaspoon vanilla extract (I scraped one vanilla bean)
  • 1 cup mild flavoured oil, such as vegetable or canola
  • 1 small banana, thinly sliced

method:

  1. preheat oven to 180C. line or grease a muffin tray (this will make roughly 12-15 muffins).
  2. in a large bowl, combine the dry ingredients: flours, oats/quinoa, baking soda, cinnamon, nutmeg and salt. whisk to combine evenly. stir in the grated carrot, zucchini and apple, and sultanas, coconut and walnuts. 
  3. in a separate bowl, whisk together mollases, eggs, vanilla and oil until well combined. gently fold into the flour mix until just combined (over mixing will turn these muffins into little rocks).
  4. spoon the mixture into prepared tin and pop a slice of banana on top. bake in the middle of the oven for 20-30 minutes, or until an inserted skewer comes out clean.
  5. allow to cool for 5 minutes in the tin and then transfer to a wire rack to cool completely. store in an airtight container or pop in freezer bags to keep in the freezer.

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6 thoughts on “pure joy: morning glory muffins

  1. These are exactly my type of mid-morning meal. I have been making very similar morning glory muffins for years, minus the zucchini, and with a fair bit of refined sugar. Must try this as the green specks are great and honey so much more flavorful.

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