I love experimenting in the kitchen, especially with baking. This is my take on a healthier version of the classic morning glory muffin. While most bakeries offer these muffins—and they seem healthy thanks to the carrots—they’re often loaded with refined sugar and processed ingredients. Adding a vegetable doesn’t automatically make a pastry nutritious! So, I reimagined the recipe to be refined sugar-free and optionally gluten-free. I even snuck in an extra veggie: zucchini! Give my version a try and let me know what you think.

I am always trying to find new breakfast items to add to my personal cookbook. I wanted to create a recipe for vegan pancakes that was easy to double, triple, or even quadruple. I’ve made this recipe very simple for any home chef to follow. The recipe as written will serve about 3 people. You can triple it for a family of 5. I had leftover berries from the farmer market and decide to create a sweet but tart berry compote to top off my pancakes.