Morning Glory Muffins (GF, DF, Ve, FS)

#glutenfree #dairyfree #vegan #failsafe

Morning Glory muffins are one of my staple muffin recipes, because they taste great and - true to their name - they're a great way to start the day.

These muffins are super light and fluffy, and jam packed full of protein. You won't believe the secret ingredient is tofu! Tofu is high in protein and contains all of the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals, so a very healthy addition to your morning routine.

I've used sunflower oil, citric acid, and brown sugar to ensure these adhere to the RPAH Failsafe diet (low food chemicals) but feel free to substitute out for any other oil/butter (e.g. coconut to suit a paleo diet), lemon juice, and any other sweetener (e.g. stevia for a lower calorie/more keto friendly) respectively.

Morning Glory Muffins

gluten free, dairy free, vegan, failsafe

yield: 12 MUFFINS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

INGREDIENTS

• 250g gluten free rolled oats

• 1 heaped tsp baking powder

• 1/2 tsp salt

• 1 tsp vanilla

• 350g silken tofu

• 110g sunflower oil

• 1/2 tsp citric acid

• 2 heaped tsp instant coffee (I use decaf)

• 145g brown sugar

INSTRUCTIONS

1. Preheat oven to 200 degrees and grease a muffin tin.

2. In a food processor process rolled oats into flour, then transfer to mixing bowl and combine with baking powder, salt, and sugar.

3. Combine tofu, vanilla, citric acid, oil, and instant coffee (premixed with just enough hot water to dissolve, then cooled) and process until a batter forms.

4. Add to dry ingredients and mix well.

5. Divide evenly into 12 muffins and bake for 12 minutes. Turn oven down to 180 degrees and bake for a further 8 minutes. Serve warm or cold.