Gluten Free Morning Glory Muffins
These protein-packed, gluten free morning glory muffins are the perfect healthy recipe to start your day. I think of it as breakfast on the go, when breakfast is moist, delicious and insanely portable :)
Ingredients
- 140 grams oat flour about 1 & ¼ cup oats blended into flour
- 70 grams unsweetened protein powder 2 scoops
- ½ tsp baking soda
- 1/4 tsp each of cinnamon all spice, ginger, cloves
- Pinch of salt
- 110 grams or ½ cup greek yogurt coconut yogurt also works
- 150 mL or ½ cup maple syrup
- 100 grams or 1 cup shredded carrots loosely packed
- 180 mL or ¾ cup almond milk or any plant milk
- 30 grams or 1/3 cup walnuts crushed
- 70 grams or ⅔ cup dried craisins or any dried fruit of choice
- 2 tbsp hemp seeds for topping
- 2 tbsp oats for topping
Instructions
- Preheat the oven to 350F.
- Whisk together the oat flour, protein powder, baking soda, cinnamon, all spice, ginger, cloves and salt in a large bowl.
- In another bowl, add the yogurt, maple syrup, carrots and plant milk, whisk until combined.
- Gradually add the dry ingredients in with the wet, about 1/4 of the dry ingredients at a time. Use a spatula to fold this in until no dry flour remains.
- Add the walnuts and craisins and stir until they are equally distributed.
- Using a scoop or large spoon, scoop the batter into a greased muffin tin. This will make 6 large muffins or 10-12 small muffins.
- Top each muffin with a sprinkling of hemp seeds and oats before baking.
- Bake at 350F for 25-30 minutes or until you can insert a toothpick and it comes out clean. These muffins will take a bit longer than your average muffin due to the high level of moisture in the batter!
- Let the muffins cool in the muffin tin and then serve.