Healthy Morning Glory Breakfast Muffins (Vegan, Meal Prep)

I was looking for a healthy-ish muffin recipe to make for snack this week, then I remembered these healthy breakfast muffins that I used to make for breakfast years ago. They are packed with veggies such as zucchini and carrots and sweetened with apples, banana, dried sultanas and a couple of tablespoon of coconut sugar for some added caramel-y taste. I have made them with rye flour, almond meal, semolina and rolled oats, so they are packed with complex carbohydrates to keep you fuller for longer. These muffins also make the perfect meal prep breakfast as you can make a batch on the weekend and have them for breakfast each day for the week ahead. These muffins are also vegan, so you can share them with your vegan friends.

These muffins are also extremely moist (which is why I used to make them all the time) and tastes delicious. You won’t even know there are vegetables or fruit in them. So, if you are trying to up your vegetable or fruit intake or have children who are fussy eaters, you can try feeding them these muffins. I hope you get to try and make (and taste) these muffins 🙂

I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂

Makes 16 delicious muffins

Ingredients

1/2 cup rye flour (or wholemeal/buckwheat/normal flour);
1/2 cup semolina;
1/2 cup almond meal;
1 cup rolled oats;
1 tsp baking powder;
1/2 cup sultanas;
1 tsp ground cinnamon;
1/2 tsp ground mixed spices;
2 tbsp coconut sugar (or more sugar if you prefer your muffins sweeter);
Pinch of salt;
1 carrot, shredded;
1 zucchini, shredded;
1 apple, shredded;
1 ripe banana, mashed;
1/3 cup almond milk or milk of your choice;
1 flax egg (1 tbsp flaxseeds + 3 tbsp water); and
3 tbsp oil (coconut/olive/walnut/peanut oil).

Method

Preheat the oven to 180 degrees Celsius and grease a muffin tray;
In a large bowl, mix the flour, semolina, almond meal, oats, baking powder, sultanas, cinnamon, mixed spices, sugar and salt until well combined;
In a separate bowl, whisk the mashed bananas, milk, flax egg and oil until well combined. Then, pour this mixture to the dry ingredients and mix until well combined;
Then, add the shredded carrots, zucchini and apples and gently fold through until well combined. The mixture will be on the thicker side;
Then, scoop the mixture into prepared muffin tray. Place in the oven and bake for 25-35 minutes or until a skewer comes out clean;
Enjoy with tea or coffee. For an extra indulgent snack, enjoy with some peanut butter or margarine 🙂 Store in the fridge for up to a week.