Moist and fluffy flourless morning glory muffins with rolled oats. Milk-free, refined sugar-free muffins with less sweetener for breakfast or snack.
– 2 cups rolled oats– 2 ripe bananas 1 cup mashed– 2 large egg– 2 Tbsp avocado oil– 2 Tbsp pure maple syrup– 2 tsp pure vanilla extract– 1 tsp apple cider vinegar– 1 cup grated carrot– 1 cup grated apple– 2 tsp baking powder– ¼ tsp baking soda– 1 tsp sea salt– 1.5 tsp ground cinnamon– 1/2 cup unsweetened shredded coconut optional– ½ cup raw pecans or walnuts chopped– 2/3 cup raisin
Ingredient
Direction
1
Preheat oven to 350°F and prepare muffin pan. Use a box grater or food processor to grate carrots and apples to 1 cup.
2
High-speed mix oats for 30 seconds until floury.Big platter of creme bananas. Stir eggs, avocado oil, pure maple syrup, cider vinegar, and vanilla.Apple and carrot shredded.
3
Mix wet ingredients with oat flour, shredded coconut, baking powder, baking soda, sea salt, and cinnamon.
4
Stir in chopped pecans and raisins.Fill muffin cups ¾ filled with morning glory batter. The muffin holes can be overfilled to make 8 large ones or 9–12 smaller ones.
5
Chopped nuts and seeds colour and texture batter. Add pecans and sunflower seeds.
6
After 25–35 minutes, the centre rack of the preheated oven should provide golden brown, raised, clean muffins.
7
Let muffins cool before peeling. Fresh muffins stick to paper.Warm muffins with honey and coffee or tea are great.