10/07/2026
🥕 Recipe of the Week: Morning Glory Breakfast Muffins
Soft, warmly spiced muffins filled with carrots, apple, oats and h**p hearts. All the cozy flavour of carrot cake in an easy grab-and-go breakfast or snack.
Makes 12 muffins | Gluten-Free
Ingredients
* 1½ cups gluten-free oat flour
* ½ cup certified GF rolled oats
* 1 tsp baking soda
* 1½ tsp cinnamon
* ½ tsp ground ginger
* ¼ tsp nutmeg
* ¼ tsp sea salt
* 2 eggs
* ⅓ cup pure maple syrup
* ⅓ cup unsweetened applesauce
* ¼ cup avocado oil
* 1 tsp vanilla
* 1½ cups finely grated carrots
* ½ cup grated apple
* ¼ cup h**p hearts
* ⅓ cup raisins
* ⅓ cup chopped walnuts or pecans, optional
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan.
2. In a large bowl, combine the oat flour, rolled oats, baking soda, cinnamon, ginger, nutmeg and salt.
3. In another bowl, whisk the eggs, maple syrup, applesauce, avocado oil and vanilla.
4. Add the wet ingredients to the dry and stir just until combined. Fold in the carrots, apple, h**p hearts, raisins and nuts, if using.
5. Divide evenly between the muffin cups and bake for 20–24 minutes, or until the centres spring back when lightly touched and a toothpick comes out clean.
6. Let cool for 10 minutes before transferring to a rack.
Why they’re nourishing 🌿
Carrots provide beta-carotene, while oats, apple and raisins contribute fibre and a variety of plant compounds. H**p hearts add protein, magnesium and healthy fats, helping make these muffins more satisfying than a typical sweet breakfast muffin.
They also freeze beautifully, so they’re great for making ahead for busy mornings.
Wild Roots Tip: Freeze them individually and pop one into a lunch bag in the morning—it’ll be thawed by snack time.
🌱 Vegan Option: Replace the 2 eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water). Let the mixture sit for 5–10 minutes before adding it to the batter.
