Traditional morning glory muffins are made with flour, apples, carrots, walnuts, raisins, and lots of sugar.
This recipe calls for less sugar (in the form of raw honey), gluten-free oats (instead of flour), and uses almond butter and ripe banana instead of oil. The final product is moist and delicately sweet.
I didn’t have raisins on hand so I used dark chocolate chips instead (very good move, and also made the hubby very happy!).
Eat one for breakfast with a smear of Kerrygold butter and an egg or two! I enjoy mine as more of a snack with my afternoon cup of cinnamon coffee. So amazing. 🤤
The original recipe comes from www.runningwithspoons.com. Thank you Amanda, for another yummy creation!
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Chocolate Morning Glory Muffins (flourless)
Traditional morning glory muffins are made with flour, apples, carrots, walnuts, raisins, and lots of sugar. This recipe calls for less sugar (in the form of raw honey), gluten-free oats (instead of flour), and uses almond butter and ripe banana instead of oil. The final product is moist and delicately sweet. 1 Earthfood per serving: ❤️
1mediumapple, peeled, cored, and chopped into small pieces
1/3cupmini dark chocolate chipsif chips are large, chop into small pieces. I like Enjoy Life Dark Chocolate Chips (dairy and gluten-free) or Equal Exchange dark chocolate chips
1mediumapple, peeled, cored, and chopped into small pieces
1/3cupmini dark chocolate chipsif chips are large, chop into small pieces. I like Enjoy Life Dark Chocolate Chips (dairy and gluten-free) or Equal Exchange dark chocolate chips
1/3 cupwalnuts, chopped
Instructions
Preheat oven to 375F. Place large parchment baking cups in muffin tin cavities.
In a food processor or high-speed blender, add almond butter through ginger and process until oats are broken down and batter is smooth and creamy. Transfer to bowl.
Fold in the rest of the ingredients and mix by hand until combined. Pour batter into muffin pan, filling each cup about ¾ full.
Bake for 20 minutes, or until muffin tops are set and toothpick inserted into center comes out clean. Allow muffins to cool in pan for 10 minutes. Remove and store in air-tight container for up to a week or transfer to large freezer bags and store in freezer.
Recipe Notes
Nutrition Facts per serving (1 muffin): Calories: 140; Total Fat: 8 g; Saturated Fat: 2 g; Sodium: 105 mg; Potassium: 160 mg; Total Carbohydrate: 18 g; Dietary fiber: 3 g; Net Carbohydrates: 15 grams; Sugar: 10 g (7 grams added sugar); Protein: 3 g
Don’t let their size fool you; these little bites are rich in antioxidant, mood-boosting ingredients like maca root powder and cacao nibs. Other Earthfoods worth mentioning in this recipe: unsweetened coconut flakes and ground flaxseeds!
Held together with “peanut only” crunchy peanut butter (the oily/drippy kind works best) and a drizzle of pure maple syrup, No-Bake Cranberry Coconut Mood-Boosting Bites are the perfect little treat for when you want something sweet after dinner (which I always do!) and are craving a little nutrition too.
Having that usual cranky family member over for Thanksgiving dinner? Adaptogenic maca root powder is known for boosting both energy and mood! So consider whipping up a batch and offering one to Mr./Mrs. Grumpy Pants for dessert (a glass of wine wouldn’t hurt either…for both you and the grumpster! 🙂 ).
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No-Bake Cranberry Coconut Mood-Boosting Bites
Held together with "peanut only" crunchy peanut butter (the oily/drippy kind works best) and a drizzle of pure maple syrup, these bites are the perfect little treat for when you want something sweet after dinner and are craving a little nutrition too. 2 Earthfoods per bite: ♥♥
3/4cupshredded coconut, unsweetenedLet's Do Organic or Bob's Red Mill brand
3/4cupgluten-free oats, dry
1/4cupground flaxseed
1/4 cup dried cranberries, unsweetened
1/4cupcacao nibsNavitas brand
2tbsp.maca powderNavitas brand
3/4cupnatural peanut butter (oily kind works best)"Peanuts" are the only ingredient (salt is OK too)
3tbsp.pure maple syrup
Instructions
In a large mixing bowl, mix coconut through maca powder until combined. In a smaller bowl, whisk together peanut butter and maple syrup.
Pour wet mixture over dry mixture and fold together until well incorporated. If mixture is too dry, add a little more peanut butter.
Scoop a little less than a ping pong ball-size amount for each bite and with clean hands, roll into a ball. Store in sealed container in refrigerator. Enjoy! 🙂
Recipe Notes
Nutrition Facts per serving (serving size = 1 bite): Calories: 160; Total Fat: 11 g; Saturated Fat: 4 g; Sodium: 50 mg; Potassium: 105 mg; Total Carbohydrate: 13 g; Dietary fiber: 4 g; Net Carbohydrates: 9 grams; Sugar: 5 g (3 grams added sugar from maple syrup); Protein: 5 g
Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you’ll find this recipe to be fun, flavorful and versatile. And talk about a nutrient powerhouse! You’re getting fiber and protein from red lentils, B-vitamins from nutritional yeast, and omega-3 fats from ground flax seed.
Add a slice of Spicy Vegetarian “Meat” Loaf to your salad
Don’t like spice? Simply remove the cayenne pepper!
I like to bake two loaves at a time, store one in the refrigerator and freeze the other for a quick meal solution.
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Spicy Vegetarian "Meat" Loaf (hubby's favorite)
Looking for a nutritious and delicious alternative to animal protein for your meatless Monday meals? I think you'll find this recipe to be fun, flavorful and versatile. Plus, it's loaded with fiber, protein, B-vitamins, and omega-3 fats. 2 Earthfoods per serving: ♥♥
Prep Time
10minutes
Cook Time
45minutes (to boil lentils and bake loaf)
Servings
slices
Ingredients
2cupsred lentils, cooked (about 1 cup dry)I like Bob's Red Mill brand
1cupgluten-free oats, dry
1/4cupnutritional yeastBragg or Red Star brand
1/4cuptomato puree
1largeorganic, free-range egg, whisked
1/4cupground flax seed
1tbsp.smoked paprika
1tbsp.onion powder
1tbsp.garlic powder
1/2tbsp. cayenne pepper
1 tsp.cumin
1/4tsp.Sea salt
8 oz.vegetable stock or water
Prep Time
10minutes
Cook Time
45minutes (to boil lentils and bake loaf)
Servings
slices
Ingredients
2cupsred lentils, cooked (about 1 cup dry)I like Bob's Red Mill brand
1cupgluten-free oats, dry
1/4cupnutritional yeastBragg or Red Star brand
1/4cuptomato puree
1largeorganic, free-range egg, whisked
1/4cupground flax seed
1tbsp.smoked paprika
1tbsp.onion powder
1tbsp.garlic powder
1/2tbsp. cayenne pepper
1 tsp.cumin
1/4tsp.Sea salt
8 oz.vegetable stock or water
Instructions
Preheat oven to 400℉. Place all ingredients except vegetable stock into a bowl and mix until well-combined.
Add the vegetable stock and stir thoroughly. Spoon the mixture into a loaf pan and place in the oven for 30-35 minutes, or until firm and slightly browned.
Cool slightly, flip pan over onto a cutting board to release the loaf. Cut into slices and serve.
Traditional morning glory muffins are made with flour, apples, carrots, walnuts, raisins, and lots of sugar. 
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Don’t let their size fool you; these little bites are rich in antioxidant, mood-boosting ingredients like maca root powder and cacao nibs. Other Earthfoods worth mentioning in this recipe: unsweetened coconut flakes and ground flaxseeds! 
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