Healthy Morning Glory Muffins

I've been craving muffins. And not the type that's full of protein powder and looks like a hockey puck after I bake it. I mean a fluffy, crumby, melt-in-your-mouth muffin. The problem is, I haven't made something that resembles a real muffin in years. For so long I've been consumed with creating and finding recipes that sub out all sugars and fats that I forgot what a muffin actually is.

But recently I've been gaining a lot of confidence in myself, and I've started to come to terms with the fact that the hockey pucks of muffins past aren't bringing me joy. Sure, I'd get a thrill with the fact I'd made something that somewhat resembled a baked good, was edible, and was high in protein and look, no fats! What I have had time admitting to myself was that I was never really happy with the taste. I would say, "Oh, these taste pretty good for a protein muffin." And finally I am able to say, that's not me. It's okay if it's you. But I know it's not me. I thrive on taste and texture. So it's time I work my way back there—starting with these muffins.

Let's be clear here, they're still healthy muffins. I haven't done a 180 and gone for white sugars and whipping cream. Instead, I chose real, whole ingredients I can stand behind. That way I can reach for a muffin as a snack and know I'm nourishing my body. In the end, they added up to a healthy muffin full of fibre and low on sugar, and just happen to be high in protein.

These Morning Glory Muffins are gluten-free and full of my favourite add-ins. Feel free to mix it up and make with nuts, seeds, and oh, hemp hearts would be yummy! I'll try that next time!

HEALTHY MORNING GLORY MUFFINS

Prep Time: 10 minutes

Total Time: 30 minutes

Makes 12 muffins

INGREDIENTS

2 eggs

1 cup Greek yogurt (I used 2% Liberté)

1 tbsp maple syrup

1 tsp vanilla extract

2 cups oat flour 

4 scoops collagen peptides (I used Vital Proteins)

2 tbsp flax meal

4 tsp coconut sugar

1 tsp baking soda

1/4 tsp sea salt

1 large carrot, shredded and squeezed of excess water

1/4 cup cranberries, chopped

1/4 cup dried apricots, diced

1/4 cup, plus 1 tbsp unsweetened flaked coconut

DIRECTIONS

1. Preheat oven to 350F. Spray a muffin tin with coconut oil and set aside. In a large bowl, whisk together eggs, yogurt, maple syrup and vanilla. 

2. In a separate medium bowl, whisk together flour, collagen, flax, sugar, baking soda and sea salt.

3. If you have not already, squeeze shredded carrot with paper towel to remove excess water. Add carrot, cranberries, apricots and 1/4 cup of coconut to dry ingredients and stir to incorporate. Add flour mixture to wet ingredients and mix until well combined. 

4. Divide batter among tin. Sprinkle with remaining coconut. Bake until a toothpick inserted in muffin comes out clean, 15-17 minutes.