I don’t know about you, but quarantine has me baking regularly. Yes, even two months later. From all the bread, sweet treats, and most recently morning glory muffins, you name it and I’ve probably made it. I promise I don’t spend all my time in the kitchen. Although, at times, it sure seems like it.
Back to those muffins, though. I don’t make muffins often. Honestly, I forgot how much I liked muffins. Whether you enjoy them with coffee or as an afternoon snack, muffins are always a crowd-pleaser.
Last week, I used leftover carrot pulp and made Morning Glory Muffins! They are my go-to right now. In fact, they remind me of bran muffins, but WAY healthier.
These healthy morning glory muffins + low calorie + higher protein = my kind of breakfast!
Morning Glory Muffins
- 3/4 cups @kodiakcakes pancake/waffle mix
- 1/4 rolled oats @thesoulfullproject
- 1/4 cup sugar
- 1/4 unsweetened coconut flakes
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- dash of ginger
- 1 egg
- 1/2 tsp vanilla
- 1 tbsp pumpkin seed oil @nowfoodsofficial
- 4.5 oz carrot pulp
- 5 oz pineapple, ginger, apple pulp
- 34g walnuts, chopped
Preheat oven to 350. Grease 6-cup muffin pan and set aside.
In a medium bowl, whisk together dry ingredients. Then add wet ingredients. Combine using a hand mixer. Divide mix evenly in the muffin pan.
Bake for 20 minutes. Check around 18 minutes.
Allow the muffins to cool in the pan before enjoying one!
Do you use juice pulp? How do you love to use it?