Morning Glory Muffins
It's true....my love for muffins is REAL. To be honest, I usually always have some fresh ones on hand! I will whip up a batch on Sunday & have them readily available for quick breakfasts or snacks throughout the week.
Let's be honest though, sometimes muffins get a bad rap for being unhealthy & loaded with some not so great ingredients. That's why I make my own! I get to control the sugars & add ins to allow for healthy muffins that are still SUPER tasty.
These muffins are a meal in themselves & packed full of so many yummy goodies. If you've ever had the morning glory muffins from Tall Grass, these are super similar! Thanks to Ashley from Baker By Nature for this recipe. I made a few tweaks for what I had on hand but you can find her original recipe here.
Enjoy these delicious & moist muffins! Yum!
Morning Glory Muffins (Serves: 12)
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup brown sugar, packed
- 1 Tbsp baking powder
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 egg
- 1/2 cup almond milk
- 1/2 cup coconut oil, melted (or another light flavoured oil)
- 2 large carrots, grated
- 1 Tbsp vanilla extract
- 1/2 cup golden raisins
- 1/2 cup unsweetened coconut
- 1/2 cup walnuts, chopped
- 1/2 cup pumpkin seeds
Directions
Line a muffin tin with paper liners and set aside. Preheat oven to 400.
In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Whisk well to combine.
Add in the egg, almond milk, oil, and vanilla, whisking until combined.
Fold in the carrot, raisins, coconut, walnuts and pumpkin seeds. Stir until combined.
Fill prepared muffins tins with batter and make for 10 minutes on 400. Lower the oven temperature to 350 and continue to bake for another 10 minutes. Insert toothpick into the center to ensure it comes out clean.
Cool muffins on wire rack and then transfer to airtight container for up to 5 days.
Enjoy!