Morning Glory Muffins with walnuts and dates

I am not a fan of the cold. I still ponder how I kept getting onto my bicycle every day during our time in the Netherlands. Regardless of the weather: rain; wind; snow or sunshine. And, in 5 years, there was very little sunshine. Certainly not enough for this South African beach girl.

But I find that, more than the aching frozen fingers and numb toes, I remember the beauty of the cold. The crisp, icy, and quiet mornings in winter. The silhouettes of the bare trees against the winter sky at sunset. The sound of snow falling. And the feeling of leaving the icy wetness and escaping into a steamy and warm coffeehouse, being enveloped by the smell of ground coffee and fresh pastries. Oh – what relief at being able to thaw and relax with your fingers wrapped around a steaming glass of verse muntthee (fresh mint tea). I almost miss these European winter moments!

These muffins remind me of the kind of treat you might order at a cafe on a cold and wintery day. They are full of goodness; naturally sweetened and dense. Actually, I developed this recipe as a quick and easy breakfast option for when you might find yourself running out the door with no time for breakfast. There is enough in these Morning Glory Muffins to see you through till at least teatime. They are balanced with protein, fats and fibre, even containing a good amount of fruit and vegetables. They are also perfect for sending to school as a healthy treat.

And, they freeze well. I typically make a double batch of these and freeze half. Then I take them out the night before to thaw before breakfast or in time for making school lunches in the morning. Another example of how a little bit of planning allows for easier healthy food choices. One or two of these Morning Glory Muffins in the car is a LOT better (in every sense of the word) than anything you could pick up from a drive-through. Quick, go and whip up a batch!

Morning Glory Muffins

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• Author: Angela
• Prep Time: 30 mins
• Cook Time: 15 mins
• Total Time: 45 minutes
• Yield: 12 regular-sized muffins 1x
• Category: cakes
• Method: baking

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Description

Moist and dense, these refined-sugar free muffins are a perfect start to any day. They also make a great teatime treat or late afternoon pick-me-up. The ingredient list may look daunting, but is made up of mainly baking and grocery staples. Give them a try! 

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Ingredients

Scale 1x2x3x

½ cup (125ml) old fashioned rolled oats (NOT the quick-cooking kind)

½ cup oat flour (either store bought or make your own by pulsing oats in a food processor for a few minutes)

½ cup buckwheat flour

½ cup wholewheat baking flour

¼ cup (62.5ml) unsweetened desiccated coconut

1 tsp baking soda

1½ tsp baking powder

¼ tsp salt 

1 tsp ground cinnamon

½ tsp nutmeg

1 cup coarsely grated carrot

150g fresh medjool dates, pitted and chopped (around 10 dates, depending on their size)

2 eggs

2 small-medium overripe bananas, mashed

⅓ cup coconut oil

½ cup unsweetened almond milk (or other milk of choice) 

1 Tbs maple syrup (or honey)

1 tsp vanilla essence 

¼ cup (total) seeds and chopped walnuts (I use pumpkin seeds, but sunflower & sesame would also work)

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Instructions

1. Pre-heat the oven to 180C (350F).
2. Place all the dry ingredients (except for the nuts and seeds!) in a large bowl and mix to combine.
3. Add all of the wet ingredients into a separate bowl and mix to combine. 
4. Add the grated carrot and chopped dates to the wet ingredients.
5. Add the wet ingredients to the dry ingredients, along with the chopped nuts and seeds (if using) and fold together gently until just combined. Do not over-mix.
6. Using a soup spoon, scoop enough mixture into a greased muffin tray to ¾ fill each muffin cup. 
7. Place in the centre of the heated oven and bake for 15-18 minutes for smaller muffins; and 25-28 minutes for larger, breakfast-size muffins. 
8. Test by inserting a toothpick into the centre of a muffin. If it comes out clean, they are ready. You will also know when they are ready because your kitchen will smell heavenly. 
9. Turn out and allow to cool on a cooling rack – or enjoy them warm with a dollop of almond butter. 

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Notes

* This muffin recipe can easily be made suitable for vegans, by subbing the eggs with 2 flax-eggs. The texture does change slightly, but the flax adds a great, subtle nuttiness to the taste. 

* To make them nut free, omit the walnuts in the recipe.

* Be sure to freeze whatever you don’t eat within 3-4 days – they freeze well. And don’t store them in the fridge. A storage container on the kitchen counter should be perfect.