11 Dec Morning Glory Breakfast Muffins
Morning Glory Breakfast Muffins
Ingredients
- 1 cup rolled oats
- 1 ¼ cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped walnuts
- ¼ cup unsweetened coconut flakes chopped
- ½ cup reduced-sugar dried cranberries
- 2 large eggs
- ⅔ cup unsweetened almond milk or substitute low fat milk
- 2 teaspoons apple cider vinegar
- ⅓ cup brown sugar packed
- ¼ cup olive oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla
- ½ cup grated carrot about one medium
- ½ cup diced fresh pineapple, or unsweetened canned, drained
Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups or parchment squares.
- Using a food processor fitted with a blade attachment or a blender, process the oats until finely ground. Transfer oat flour to a large bowl and whisk together with all-purpose flour, cinnamon, baking powder, baking soda and salt.
- Add the walnuts, coconut and cranberries, tossing to combine, set aside.
- Using a medium bowl, whisk together the eggs, milk, apple cider vinegar, brown sugar, oil, applesauce and vanilla to combine. Add the carrots and pineapple, stirring to combine.
- Add the wet ingredients to the dry ingredients, stirring just until combined, do not overmix. Using a ¼ cup measure, fill the muffin cups to just below the top.
- Bake until a toothpick comes out almost clean, or the top bounces back when lightly pressed with your finger, about 18 minutes. Set aside to cool slightly, serve warm.
Nutrition
Serving: 1muffinCalories: 223kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 2gCholesterol: 31mgSodium: 158mgPotassium: 136mgFiber: 3gSugar: 11gCalcium: 84mgMagnesium: 16mgPhosphorus: 88mgAdded Sugars: 8g
Tried this recipe?Let us know how it was!
Sorry, the comment form is closed at this time.