Healthy Morning Glory Muffins

September 09, 2019

Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt

Healthy Morning Glory Muffins

Dry ingredients

• 1/2 cup almond flour
• 1 cup oat flour
• ½ cup oats
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp sea salt
• ½ cup chopped walnuts
• 1/3 cup shredded unsweetened coconut flakes

Wet ingredients

• 1 cup plum & peach puree
• 2 tbsp coconut oil
• ¼ cup maple syrup
• 2 tsp vanilla extract
• 1 pasture raised egg (or 1 chia egg or 1 flax seed egg)
• 1 heaping cup summer squash/zucchini (squeeze out as much moisture as possible!)
• ½ cup almond milk

Directions

1. Start by making the plum and peach puree. Cut up 2 ripe peaches and 2 ripe plums and place them in a small blender. Blend until combined, but not completely liquid (like the consistency of apple sauce or mashed banana). This should yield 1 cup of pureed fruit. If less, add more fruit and blend!
2. In a large bowl, whisk together the almond flour, oat flour, oats, baking soda, cinnamon and salt.
3. In a separate bowl, mix together the zucchini (make sure you squeezed out as much moisture as possible), plum and peach puree, coconut oil, maple syrup, egg (or vegan substitute), vanilla extract, and almond milk. Carefully stir in the dry ingredients until just combined. Fold in the walnuts and coconut flakes.
4. Grease a 12-cup muffin tin with coconut oil before dividing the batter evenly into the muffin cups. Bake for 22-27 minutes in a 350F oven. The muffins are ready when a toothpick comes out clean or with a few crumbs.
5. Let the muffins cool in the tin for 5-10 minutes before transferring to a plate to cool more.
6. Store the muffins in airtight glass or stainless steel container in the fridge for up to 5 days or freeze them for up to 3 months.

 

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