I guess every good thing has to come to an end, right? My basketball team lost our game last Wednesday which ended the season for us. 🙁 Even though we ended on a sad note, the happy memories far outweighed the bad ones. I’ll try to have a post about the season up soon!
Basketball being done means that until track starts, I have nothing to do after school. I repeat: NOTHING.
Wellll, kind of. I mean, there’s always something I could get done when I have free time. But I’m more of a wait-until-the-last-minute so-then-I’ll-be-really-focused kind of girl.
Exhibit A: The Research Paper.
Many of you took the survey I posted awhile back about diets/protein/all that fun stuff (and for that I am so grateful!!). Well, my rough draft for the paper was due Friday morning and I hadn’t really done anything but write my introduction and get my sources. Let’s just say Thursday was a late night. 😉
Before I started writing the paper I figured I needed some brain food to fuel me through the power session (ahem… six hours) of writing. I made a pan of my spicy peanut noodles and a batch of the best muffins I have ever made. E-ver.
Ever since my good friend Faith posted her Morning Glory Muffins I haven’t been able to get them off my mind. Like, thinking about them everyday and craving one bad. I finally made them (with my own twist of course, food blogger probz) and it’s sure a good thing I did because they are INCREDIBLE. I’ve made a few vegan/no sugar muffins that were only so-so, but not these guys. It was love at first bite. ♥
Every single ingredient in these Vegan Morning Glory Muffins is good for you. I still can’t get over the fact that there’s no refined sugars and they’re made completely with whole grain flours. I can assure you they don’t taste like vegan cardboard. The sweet apples, plump raisins…AH enough talking, just make these as soon as possible fill your belly’s void of these heavenly mounds of cinnamon spiced, perfectly sized, naturally sweetened muffins.
A note about the raisins: they’re not bad!! Trust me. I used to have an immense aversion to them but I’m starting to like the little dried grapes. And those golden raisins? Oh, so much yes for those. Especially in broccoli salad at summer cookouts. Can you tell I’m ready for warm weather?
- 1 1/4 cup sprouted wheat flour
- 3/4 cup oat flour
- 1 tbsp cinnamon
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup grated carrots
- 1 grated apple
- 1/2 cup raisins
- 1/2 cup maple syrup
- 2 tbsp sunflower oil
- 1 flax egg (1 tbsp flax meal + 3 tbsp water)
- 1/2 cup applesauce
- 1/3 cup melted coconut oil
- 1/3 cup almond milk
- Preheat oven to 375F. Combine flours, salt, baking powder, cinnamon, apple, raisins, and carrots in a large bowl. In a small bowl, add the rest of the ingredients and mix.
- Pour the wet ingredients into the dry and stir until just combined. Spoon into a greased muffin pan and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- You can add in walnuts or coconut flakes if you'd like. I also think adding a tablespoon of orange zest would be fabulous!