Morning Glory Muffins
For morning, afternoon, or evening!
When my family and I first moved to Austin, we discovered Daily Juice on Barton Springs Road where we regularly ordered smoothies and fresh juices. In the mornings, if we got there early enough, we’d smell the sweet aroma of something baking and soon learned they made fresh baked Morning Glory muffins in a large toaster oven every day. Warm, fresh-out-of-the-oven muffins became our destination! When the Daily Juice owners split and Daily Juice became Juiceland and Daily Juice became a raw cafe in Hyde Park, the muffins disappeared. We were heartbroken. Then we discovered Bouldin Creek Cafe also made daily fresh baked Morning Glory Muffins and they became our wait-in-line snack while waiting for a breakfast or lunch table. As much as I enjoyed both the Daily Juice and Bouldin Cafe muffins, I was determined to create a delicious and nostalgic version without using refined sugar and oil, so I created these. What I love about this recipe is that it makes a great base and you can make it your own by adding shredded zucchini, or swapping banana for apple sauce, cashew yogurt or silken tofu. You can use pecans and cranberries instead of raisins and walnuts…I love dried cherries and walnuts, but sliced almonds would be great too.
Today I added some baked Japanese sweet potato in the wet ingredients and added a half tsp cardamom – yum!
So have fun and make it your own!
Morning Glory Muffins
recipe from Lisa Rice's Kitchen Plantastic
Morning glory muffins
2 T ground flax
1/4 cup warm water
1 cup oat flour
1 cup ww or ww pastry flour (or choice of GF flour)
1/2 cup rolled oats
2 T date sugar
1 1/2 tsp cinnamon
1 tsp salt
1 tsp ground ginger or 1 T fresh grated
1 tsp baking soda
1 tsp baking powder
1/2 cup raisins (or half raisins and half dried cherries)
1/2 cup walnuts, chopped
Date paste (1 cup dates soaked in warm water, drain, add half the soaking water and dates into blender with 1 tsp vanilla and blend until smooth)
1 ripe banana
1 cup unsweetened plant milk
1 tsp vanilla
1 1/2 cup grated carrot (I large carrot)
1 medium apple grated
1/4 cup walnuts
2 T rolled oats
1 tsp cinnamon
2 T date or coconut sugar
1/4 tsp salt
Preheat oven to 350.
Make your flax egg by mixing the ground flax and water and allow to sit while you prepare the rest.
In a large bowl, whisk the dry ingredients.
In a blender, blend the wet ingredients until smooth
Stir the flax eggs and wet ingredients into the dry until batter is created. Fold in grated apple and carrots.
Fill your muffin pan by scooping a large ice cream scooper or about 1/3-1/2 cup batter in to each. I used a silicon muffin pan, but you can also line a regular muffin pan with cupcake liners.
Make streusel topping by pulsing the ingredients in a small food processor until crumbly. Sprinkle liberally on top of the muffins.
Bake on middle rack for 25 minutes or until a toothpick comes out clean. Cool completely before removing from pan.