Healthy Back-to-School Breakfast: Bright Autumn Morning Glory Muffin Recipe
As the school bell rings and the crisp autumn air sets in, it's time to fuel our little learners with the best nature has to offer.
Mornings can be hectic, but starting the day with a nourishing breakfast is key to keeping kids focused and energized.
These Bright Autumn Morning Glory Muffins are packed with wholesome ingredients like parsnips, pears, and cranberries—perfect for a back-to-school detox from summer sweets that supports their growing bodies and sharp minds.
Plus, these muffins are gluten-free and naturally sweetened, making them a smart choice for the whole family. Simply omit the walnuts if you’d like to make a nut-free snack for school.
Let's get baking and make this school year the healthiest one yet!
1 serving = 1 muffin
Makes: 11 muffins
Prep Time: 15 min
Bake Time: 25-30 min
Ingredients
½ cup dried, unsweetened cranberries
3 flax eggs (3 tablespoons ground flax + 9 tablespoons reserved "raisin water")
1 ½ cups gluten-free oat flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground cardamom
½ cup unsweetened shredded coconut
½ cup chopped walnuts
½ cup unrefined coconut oil
2 tablespoons honey
1 teaspoon vanilla extract
2 large or 3 small grated parsnips, peel on
1 peeled grated pear
Serve each portion with:
1 teaspoons almond butter (optional)
Directions
Soak cranberries in ¾ cup hot water for 10 minutes. (This makes "cranberry water.")
Make flax eggs with cranberry water and let sit in the refrigerator for 10 minutes. When ready, mix with other wet ingredients and cranberries.
Preheat oven to 350°F. Line muffin tin with 10 liners.
Meanwhile, add dry ingredients to a bowl and mix thoroughly.
Use food processor to grate/chop parsnips and apple (or grate/chop by hand).
Add wet ingredients to dry and stir until mixed. Stir in parsnips and pear.
Scoop into muffin liners. Bake for 25-30 minutes. Serve with a drizzle of nut butter.
