Ahh morning time. In some households this is a time of leisurely waking up, kids happily climbing out of bed to start their day and get ready for breakfast.
I’m not sure if I just think that everyone else has mornings like that, but it’s not in this household. Five days a week most school mornings start out something like this: M (my 4-year old son) wakes up 15-20 minutes before the alarm clock by calling out “MOM”! until I wake up, to go get him and bring him into our bed. Then I get up with the alarm to go into the kitchen to start the best part of my day.. COFFEE. As soon as I get up both boys are up now.. and have probably already starting fighting before coffee is being drank. Between refereeing them, packing lunches and getting myself ready, I feed them breakfast, which is usually always oatmeal (much to their dismay some days).
So this morning I decided to switch it up, have a smooth morning of no ‘just 3 more bites of oatmeal please’. These Morning Glory Muffins are made the night before and baked in the morning. They have oats, grated apple and carrot, nuts, a touch of maple syrup and cinnamon. Making them the perfect breakfast muffin. They will fill your tummy up and give you energy for the day!
Overnight Morning Glory Muffins
- 2 C Spelt Flour
- 2 C Oats
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 3 Tbsp Ground Flax plus 6 Tbsp Warm Water
- 2 C Almond Milk
- 1/3 C Maple Syrup
- 1/4 C Raisins
- 2 Tbsp Coconut Oil (melted)
- 1/2 C Grated Carrots
- 1/2 C Grated Apple
- 1/2 C Walnuts (chopped)
- Stir together ground flax seeds with warm water and set aside to form into flax egg.
- In a large bowl add flour, oats, baking power, baking soda, raisins and cinnamon and stir together.
- In another bowl add together the flax egg, milk and maple syrup and stir.
- Melt coconut oil on a pan on the stove.
- Add wet ingredients to the dry, start to stir, then add in the coconut oil and stir all ingredients together until well combined.
- Place the large bowl in the refrigerator covered with plastic wrap and leave overnight.
- In the morning preheat oven to 350 degrees, remove bowl from fridge and the plastic wrap.
- Gently fold in the grated carrots, grated apple and chopped walnuts.
- Scoop batter into lightly oiled muffin tins and bake for 30 minutes.
- Best eaten fresh out the oven. mmmmmmmmm