Breakfast for 12

Morning Glory Muffins

Name: Morning Glory Muffins
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 tbsp flaxseed meal; 1/2 cup fresh squeezed orange juice; 2/3 cup coconut sugar; 1/3 cup dairy-free milk; 1/4 cup avocado oil; 1 1/2 tsp vanilla extract; 1 cup oat flour (optional); 1 cup potato starch; 1 1/2 tsp ground cinnamon; 1/2 tsp ground ginger; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp sea salt; 1 cup grated apple; 2/3 cup grated carrot; 1/3 cup raisins; 1/2 cup desiccated coconut; 2/3 cup chopped walnuts

These vegan muffins mix orange-flax batter with apple, carrot, raisins, coconut, and walnuts before baking until firm.

$0.38per serving $

35 minstart to table

12servings

American Vegetarian Kid-friendly Budget Breakfasts Back to school

Ingredients

1 1/2 tbsp flaxseed meal
1/2 cup fresh squeezed orange juice
2/3 cup coconut sugar
1/3 cup dairy-free milk
1/4 cup avocado oil
1 1/2 tsp vanilla extract
1 cup oat flour (optional)
1 cup potato starch
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 cup grated apple
2/3 cup grated carrot
1/3 cup raisins
1/2 cup desiccated coconut
2/3 cup chopped walnuts

Steps

Stir the flaxseed meal and orange juice together, then rest for 5 minutes.
Heat the oven to 350 F and oil a 12-cup muffin pan.
Whisk the flax mixture, coconut sugar, milk, avocado oil, and vanilla in a bowl.
Stir in the oat flour, potato starch, cinnamon, ginger, baking soda, baking powder, and sea salt.
Fold in the apple, carrot, raisins, coconut, and walnuts.
Divide the batter among the muffin cups and bake for 20 minutes, until the tops spring back.