These delicious muffins are loaded with a mix of wholesome goodness; including shredded carrots and apples and a mixture of seeds, nuts, coconut and raisons.
Morning Glory Muffins
Ingredients Makes: Approx. 16 to 18 muffins
2 cups all-purpose flour (can substitute up to 1 cup with spelt flour for less gluten)
2 Tbsp ground flax seed (optional for added nutrition)
2 Tbsp chia seed (optional for added nutrition)
1 cup fine ground raw sugar
2 tsp baking soda
2 tsp ground cinnamon
1/5 tsp sea salt
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup unsweetened flaked coconut
2 cups carrots, shredded (approx. 6 to 8 medium carrots)
1 apple, peeled, cored and shredded (granny smith works the best)
3 eggs, mixed
1/4 cup extra-virgin olive oil
3/4 cup unsweetened apple sauce
2 tsp vanilla extract
Preheat oven and prepare muffin tins. Preheat the oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
Shred carrots and apple. Peel 6 to 8 medium-sized carrots and discard the ends. Shred the carrots using a food processor or a hand grater, then transfer to a bowl; approximately 2 cups of shredded carrot should be produced. Peel, de-core and shred 1 apple and then add to the bowl of shredded carrots.
Prepare dry ingredients. In a large bowl, mix together the flour, flax and/or chia, sugar, baking soda, cinnamon, and sea salt. When flour mixture is well combined, then stir in the raisins, nuts, coconut, shredded carrot and apple; mix together well.
Prepare wet ingredients. In a separate bowl, beat together the eggs, oil, apple sauce and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups. Fill cups up to the top for large top muffins and just below the line for small top muffins.
Bake. Bake in preheated oven for about 20 minutes, or when a toothpick inserted into center of a muffin comes out clean. Enjoy.
Recipe shared by: J. Marshall
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