Morning Glory Muffins
Servings: 12
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Ingredients
- 4 bananas mashed
- 1/2 cup tahini
- 4 tbsp flax
- 2/3 cup Maple Syrup
- 4 tbsp sesame oil
- 2 1/2 cup almond flour
- 2 cup oat flour
- 4 tsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cup carrot peeled and shredded
- 1 1/2 cup apple peeled and shredded
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
- Pumpkin seeds for topping
Instructions
- Whisk the flax with 6 tablespoons of water. Set aside to thicken
- In the jug of a high-speed blender, combine the banana, sesame oil, tahini, maple syrup and thickened flax egg. Blend until smooth. Set aside
- In a large bowl combine the almond flour, oat flour, baking soda, baking powder, salt and cinnamon. Whisk to combine
- Add the wet ingredients to the dry and mix until just combined. Fold in the shredded apple, shredded carrot, dried cranberries and coconut
- Using the grey-handled scoop, portion into muffin tins. Sprinkle pumpkin seeds on top. Bake at 350 for 25-30 minutes or until a toothpick comes out clean when inserted
Notes
Unbaked muffin batter can be stored in the freezer up to 1 month.
Morning Glory Muffins
Servings 12
Ingredients
- 4 bananas mashed
- 1/2 cup tahini
- 4 tbsp flax
- 2/3 cup Maple Syrup
- 4 tbsp sesame oil
- 2 1/2 cup almond flour
- 2 cup oat flour
- 4 tsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cup carrot peeled and shredded
- 1 1/2 cup apple peeled and shredded
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
- Pumpkin seeds for topping
Instructions
- Whisk the flax with 6 tablespoons of water. Set aside to thicken
- In the jug of a high-speed blender, combine the banana, sesame oil, tahini, maple syrup and thickened flax egg. Blend until smooth. Set aside
- In a large bowl combine the almond flour, oat flour, baking soda, baking powder, salt and cinnamon. Whisk to combine
- Add the wet ingredients to the dry and mix until just combined. Fold in the shredded apple, shredded carrot, dried cranberries and coconut
- Using the grey-handled scoop, portion into muffin tins. Sprinkle pumpkin seeds on top. Bake at 350 for 25-30 minutes or until a toothpick comes out clean when inserted
Notes
Unbaked muffin batter can be stored in the freezer up to 1 month.
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