MJ Lifestyle Issue 01 Digital

MORNING GLORY MUFFINS
RECIPE BY KYRA MUELLER-YAMAMOTO OF KYRIOUS.CO
Muffins have always been a favorite grab-and-go breakfast food of mine
but it’s always been hard to find a healthy version. These Muffins sneak
in Fruits, Veggies, Nuts and even Adaptogens to set you on your best
morning yet!
INGREDIENTS FOR MUFFINS:
3 cups Almond Flour
¼ cup Protein Powder of choice
2 Ripe Bananas
3 T Almond Butter
½ cup Pumpkin Puree (canned or homemade)
½ cup Shredded Carrots
½ cup Shredded Zucchini
3 Fresh Eggs
1 tsp Vanilla
1 tsp Baking Soda
1 tsp Apple Cider Vinegar
¼ cup Real Maple Syrup
¼ cup Melted LEVO Infused Coconut Oil
1 T Cinnamon
1 tsp Nutmeg
Optional:
¼ cup Golden Raisins
½ cup Crushed Walnuts
2 TB Tocotrienols
1 tsp Reishi Powder
INGREDIENTS FOR CRUMBLE TOPPING:
¼ cup Melted Coconut Oil
¼ cup Coconut Sugar
½ cup Almond Meal
½ tsp Cinnamon
½ tsp Nutmeg
METHOD
Preheat oven to 350F. In a medium bowl mix together all dry ingredients,
set aside. In a large bowl, first mash bananas then add pumpkin, almond
butter, shredded zucchini and carrots. Whisk in eggs, coconut oil, apple
cider vinegar, vanilla and maple syrup. Gently fold dry ingredients
into wet ingredients until thick dough forms. Fold in both the golden
raisins and walnut pieces. Using a small spoon, divide batter between
paper-lined muffin tin cups. In additional small bowl, begin making the
crumble topping by melting coconut oil. Add in coconut sugar, almond
meal and spices. Crumble topping onto each muffin. Bake for 20-25
minutes until a darker golden brown starts to form on each muffin top.
Remove from oven and let cool for 5 minutes.
Store muffins in airtight container up to a week in the fridge or enjoy
fresh off the counter for up to 2 days. (Makes about 12 Muffins)
7 @MJLIFESTYLE