Morning Glow Breakfast Muffins

Name: Morning Glow Breakfast Muffins
Total time: 40 min
Yield: 12 servings
Ingredients: 80 g hemp seeds; 210 g spelt flour; 40 g desiccated coconut; 5 g ground cinnamon; 0.6 g ground nutmeg; 6.8 g baking powder; 2.3 g baking soda; 3 g sea salt; 3 ea large eggs; 125 ml milk; 80 ml avocado oil; 120 g coconut sugar; 20 ml lemon juice; 20 ml vanilla extract; 1 ea small lemon; 230 g bananas; 1 ea large apple; 60 g carrot; 130 g dark chocolate chips

Recipe from Chelsea Winter · original post · full recipe on chelseawinter.co.nz

Moist, moreish breakfast muffins packed with banana, apple, carrot, hemp hearts and good fats. Refined sugar-free, freeze brilliantly and great for lunchboxes. Use a gluten-free flour blend and plant milk for GF/DF versions; pumpkin seeds can replace the hemp hearts.

Serves 12 40 minKid-friendly

VegetarianBakeFreezer friendlyLunchbox

Ingredients

hemp seeds80 g
spelt flour210 g
desiccated coconut40 g
ground cinnamon — 2 tsp5 g
ground nutmeg — ¼ tsp0.6 g
baking powder — 1 ½ tsp6.8 g
baking soda — ½ tsp2.3 g
sea salt — ½ tsp3 g
large eggs — at room temperature3 ea
milk125 ml
avocado oil80 ml
coconut sugar120 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 21 g Ground flaxseed instead of large eggs
- 125 ml Oat milk instead of milk
- 130 g Dairy-free dark chocolate chips instead of dark chocolate chips
Mix the ground flaxseed with 135 ml water and leave 10 minutes to thicken, then whisk it with the sugar in place of the eggs; bake as written, allowing 2 to 3 extra minutes if the centres are still soft.
Dairy-free
- 125 ml Oat milk instead of milk
- 130 g Dairy-free dark chocolate chips instead of dark chocolate chips
Whisk in the oat milk exactly as the milk; baking times are unchanged.

Swaps are suggestions — check labels if you are cooking for an allergy.

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Not priced

hemp seeds · 80 g
spelt flour · 210 g
desiccated coconut · 40 g
ground cinnamon · 5 g
ground nutmeg · 0.6 g
baking powder · 6.8 g
baking soda · 2.3 g
sea salt · 3 g
large eggs · 3 items
milk · 125 ml
avocado oil · 80 ml
coconut sugar · 120 g
lemon juice · 20 ml
vanilla extract · 20 ml
small lemon · 1 item
bananas · 230 g
large apple · 1 item
carrot · 60 g
dark chocolate chips · 130 g

Method

Preheat the oven to 210°C conventional bake. Line a 12-hole muffin tin with muffin cases.
Mash the bananas until mostly smooth. Coarsely grate the apple and finely grate the carrot. Don't squeeze the moisture from the apple — we want that moisture in the muffins.
Add the coconut sugar and lemon zest to a large bowl. Rub them together with your fingertips for about 30 seconds, until fragrant.
Add the eggs and whisk vigorously for 1–2 minutes, until slightly lighter and aerated. Whisk in the vanilla, lemon juice and milk, followed by the oil. Add the mashed banana and whisk until combined.
In a separate bowl, whisk together the spelt flour, hemp hearts, desiccated coconut, cinnamon, nutmeg, baking powder, baking soda and sea salt.
Add the dry ingredients to the wet mixture. Fold gently just a few times, then add the grated apple, carrot and chocolate chips while there are still visible streaks of flour. Continue folding until just combined. Don't overmix.
Leave the batter to rest for 8–10 minutes so it thickens and becomes scoopable.
Divide between the 12 muffin cases, filling them generously so the batter mounds slightly above the tin. Scatter with extra chocolate chips.
Bake at 210°C for 5 minutes, then, without opening the oven door, reduce the temperature to 180°C. Bake for a further 15–19 minutes, until risen and golden and the tops spring back when lightly pressed.
Leave in the tin for 8–10 minutes, then transfer to a wire rack and cool for at least 10 minutes before eating.