Morning glory muffins

I hesitate calling this a recipe because I really just threw stuff from the refrigerator and cupboard together and I'm not even sure I could recreate it, but I wanted something just a little sweet for breakfast and was feeling nostalgic for Atticus Cafe at Yale. They have the most amazing morning glory muffins but, alas, I can't eat them anymore.

 

Morning glory muffins
Morning glory muffins

Ingredients

 

  • 2 1/2 cups blanched almond flour
  • 1/2 cup ground flaxseed
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 or 3 Tblsp brown sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 really ripe bananas, mashed
  • 1 1/2 young zucchini, shredded
  • 1 carrot, peeled and shredded
  • 1/2 an apple (this one was a Gala, which I'm LOVING right now), shredded
  • Large handful yellow raisins

 

How to

  1. Pre-heat oven to 350.
  2. In a medium mixing bowl with a fork or whatever is close by, mix the almond flour, flaxseed, baking soda, salt and brown sugar until lumpless and well blended.
  3. In a separate medium mixing bowl, stir up the eggs and vanilla and add all the fruit and veggies. Mix until blended. 
  4. Add wet mix to dry and stir until everything is just incorportated.  Spoon into prepared muffin tins or mini loaf pans and bake for about 30 minutes or until nicely browned on top and not too squishy if you poke the middle with your finger.
  5. Enjoy with tea. I'm having Earl Grey with Silk Creamer.

 

Variations

  • Shredded carrot
  • Currants
  • Shredded coconut
  • Walnuts

 

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