"Full of carrots, apple, nuts and all the healthy stuff, this muffin is a really great way to start the day!"
Morning Glory Muffins
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- Recipe Card
Prep time 18mins
Cook time 15mins
Serves or Makes: 20
Recipe Card
ingredients
- 2 1/4 cup whole wheat flour, gluten free, if desired
- 2 teapsoons baking soda
- 2 teasopon cinnamon
- 1 teapsoons salt
- 1/2 teapsoons ginger
- 1/2 cup coconut sugar or maple syrup, more to taste
- 1 cup applesauce
- 1 cup almond milk, any milk type
- 1/2 cup oil
- 2 eggs, room temperature
Method
Step 1
Preheat oven to 425°F. Grease muffin tin and set aside.
Step 2
In a large bowl combine flour, sugar (if using granulated) baking soda, salt, cinnamon, and ginger.
Step 3
Using a food processor finely chop nuts, apple, and carrots. They can all go in together for a quick chop.
Step 4
Mix chopped carrots mixture and cranberries with flour mixture.
Step 5
Make a well in the mix and add sugar, apple sauce, milk, oil, and eggs (and maple syrup if using).
Step 6
Gently combine making sure not to over mix.
Step 7
Using a large cookie scoop, scoop into muffin tin and fill just below the rim.
Step 8
Bake 5 minutes at 425°F. Reduce temp to 350°F and bake for another 12-15 minutes until tops bounce back when lightly touched.
Step 9
Muffins are best right out of the oven (with butter mmm), but will keep 2 days at room temp or up to one week in the refrigerator.