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.

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!

🍑Nourishment Breakdown

PROTEIN powder, egg whites

FAT nut butter, coconut flakes, nuts

FIBER coconut flour, carrots

CARB/STARCH raisins, pumpkin, apple

Morning Glory Muffins

Morning Glory Muffins
Servings: 13
Author:
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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