This recipe is a throwback to the days when muffins were actually good for you. You know how much I love my sweets, but these days most muffins you find at your local bakery, supermarket or even in your own recipe box could be labeled cupcakes.
But, there’s no reason why muffins can’t taste good—and be good for you. So, why are these the “ultimate” morning glory muffins? They’re packed with protein, veggies and fruit. Plus, I add almond flour for both moisture and nutrition. Don’t let the long ingredient list intimidate you. It’s mostly the seeds—and you’re going to love their crunch as much as I do!
Ultimate Seeded Morning Glory Muffins
- 1 teaspoon flaxseeds
- 1 teaspoon hemp seeds
- 1 teaspoon chia seeds
- 1 teaspoon sesame seeds
- 1 teaspoon millet seeds
- 1 tablespoon pumpkin seeds
- 1 tablespoon sunflower seeds
- 2 cups gluten-free flour blend
- ½ cup blanched almond flour
- 1½ cups granulated or maple sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 cup dried cranberries
- 1 cup unsweetened shredded coconut
- 1 cup chopped walnuts
- 2 cups shredded carrots
- 1 apple—cored and finely chopped
- 4 large eggs at room temperature
- ¾ cup grapeseed oil
- ¼ cup plain dairy-free or regular yogurt at room temperature
- 1 tablespoon pure vanilla extract
In a small bowl, stir together the flaxseeds, hemp seeds, chia seeds, sesame seeds, millet seeds, pumpkin seeds and sunflower seeds.
Preheat the oven to 350 degrees and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda and cinnamon. Stir in the cranberries, coconut, walnuts, carrots and apple.
In a separate bowl, whisk together the eggs, oil, yogurt and vanilla. Add to the flour mixture and fold until blended. Using a large ice cream scoop, transfer the batter into the prepared muffin tin. Sprinkle over some of the seeds mixture. Bake until springy to the touch, 35 to 40 minutes. Let cool on a wire rack.