Morning Glory Muffins

Awaken your mornings with the wholesome goodness of Morning Glory Muffins – a fusion of vibrant flavors and nutrient-packed ingredients. In the wet mix, embrace the richness of a 15 oz can of pumpkin purée, providing a velvety base for the muffins. Add 1/4 cup of natural almond, cashew, or peanut butter, imparting a delightful nuttiness to the blend. Enhance the moisture and structure with 1/3 cup of egg whites, 2 eggs, or opt for the plant-based goodness of 2 flax eggs.

Infuse a burst of sweetness with 1 teaspoon of vanilla extract and a hint of citrusy zing with 1/4 teaspoon of orange extract or 1 teaspoon of orange zest. Grate the goodness of 1 cup of carrots and 1 cup of apples – a delightful duet that brings both texture and natural sweetness to each bite.

In the dry mix, create a harmonious blend with 1 cup of vanilla protein powder, 1/4 cup of coconut flour, 1 teaspoon of baking powder, 1/4 teaspoon of pink salt, and a spice symphony of 2 teaspoons of cinnamon and 1/2 teaspoon of ginger. Elevate the muffins with the addition of 1/2 cup of raisins, 1/2 cup of unsweetened coconut flakes, and 1/2 cup of chopped pecans or walnuts, delivering delightful crunch and chewiness.

Bake to perfection, and you'll unveil Morning Glory Muffins – a splendid medley of flavors, textures, and nourishing ingredients that make each bite a moment to savor.

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INGREDIENTS

• Wet

  • 15 oz can pumpkin purée (425 oz)

  • 1/4 c natural almond, cashew, or PB

  • 1/3 c egg whites or 2 eggs or 2 flax eggs

  • 1 tsp vanilla extract

  • 1/4 tsp orange extract (or 1 tsp orange zest)

  • 1 cup grated carrots (2 large), used cheese grater

  • 1 cup grated apple (1 large apple)

• Dry

  • 1 cup vanilla protein powder (whey and beef have both worked great)

  • 1/4 c coconut flour

  • 1 tsp baking powder

  • 1/4 tsp pink salt

  • 2 tsp cinnamon

  • 1/2 tsp ginger

  • 1/2 c raisins

  • 1/2 c unsw coconut flakes

  • 1/2 c chopped pecans or walnuts

STEPS

1. In a large bowl add wet ingredients and stir well.

2. Add dry ingredients in the order listed. Stir well.

3. Bake at 350° for 25-30 minutes. Makes a baker’s dozen.

4. I love one on a yogurt bowl, smoothie topper for that vital chewing, on a cauli protein bowl, or with eggs!

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🍑Nourishment Breakdown

PROTEIN powder, egg whites

FAT nut butter, coconut flakes, nuts

FIBER coconut flour, carrots

CARB/STARCH raisins, pumpkin, apple

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Morning Glory Muffins

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Servings: 13

Author: The Peachie Spoon

Prep time: 2 MinCook time: 25 Min: 27 Min

Ingredients

• WET
• 15 oz can pumpkin purée (425 oz)
• 1/4 c natural almond, cashew, or PB
• 1/3 c egg whites or 2 eggs or 2 flax eggs
• 1 tsp vanilla extract
• 1/4 tsp orange extract (or 1 tsp orange zest)
• 1 cup grated carrots (2 large), used cheese grater
• 1 cup grated apple (1 large apple)
• DRY
• 1 cup vanilla protein powder (whey and beef have both worked great)
• 1/4 c coconut flour
• 1 tsp baking powder
• 1/4 tsp pink salt
• 2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 c raisins
• 1/2 c unsw coconut flakes
• 1/2 c chopped pecans or walnuts

Steps

1. In a large bowl add wet ingredients and stir well.
2. Add dry ingredients in the order listed. Stir well.
3. Bake at 350° for 25-30 minutes. Makes a baker’s dozen.

Nourishment Breakdown

Calories

168

Fat

8 g

Starch/Carbs

15 g

Protein

8 g

Fiber

4 g

PROTEIN powder, egg whites 

FAT nut butter, coconut flakes, nuts

FIBER coconut flour, carrots 

CARB/STARCH raisins, pumpkin, apple 

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