Morning Glory Muffins (option for Gluten Free/Grain Free)

Adapted from King Arthur Flour

  • 1/2 cup (71g) raisins (optional)
  • 2 cups (227g) White Whole Wheat Flour (for Gluten Free use 1 1/2 cups cassava flour)
  • 1 cup (213g) packed brown sugar (this makes a very sweet muffin). I will reduce to 2/3 cup next time.
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice (or 2 tsp cinnamon plus 1/2 tsp ground ginger)
  • 1/2 teaspoon kosher salt
  • 2 cups (198g) grated carrots
  • 1 large grated apple
  • 1/2 cup (43g) shredded coconut, unsweetened
  • 1/4 -1/2 cup (57g) chopped walnuts
  • 1/3 cup (43g) sunflower seeds or wheat germ, optional
  • 3 large eggs
  • 2/3 cup (131g) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup (57g) orange juice

  1. Preheat the oven to 375-F. Lightly grease a 12-cup muffin tin, or use liners and spray the insides with cooking spray.
  2. In a small bowl, cover the raisins with hot water to soak while you prepare the rest of the recipe.
  3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
  4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, eggs, oil, vanilla, and orange juice.
  5. Add to the flour mixture, and stir until evenly moistened.
  6. Drain the raisins and stir them in.
  7. Fill the muffin tins all the way to the top (this recipe is supposed to make 12 but I get 15.
  8. Bake the muffins for 22 to 28 minutes, until a toothpick inserted in the center of one of the inner muffin comes out with a few crumbs attached.
  9. Remove from the oven, and set on a rack to cool for 5 minutes, then remove from to finish cooling (these taste best totally cooled).

Morning Glory Muffins

Muffins, breakfast
Serves: 15 muffins

Ingredients

  • 1/2 cup (71g) raisins (optional)
  • 2 cups (227g) White Whole Wheat Flour (for Gluten Free use 1 1/2 cups cassava flour)
  • 1 cup (213g) packed brown sugar (this makes a very sweet muffin). I will reduce to 2/3 cup next time.
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice (or 2 tsp cinnamon plus 1/2 tsp ground ginger)
  • 1/2 teaspoon kosher salt
  • 2 cups (198g) grated carrots
  • 1 large grated apple
  • 1/2 cup (43g) shredded coconut, unsweetened
  • 1/4 -1/2 cup (57g) chopped walnuts
  • 1/3 cup (43g) sunflower seeds or wheat germ, optional
  • 3 large eggs
  • 2/3 cup (131g) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup (57g) orange juice

Instructions

1

Preheat the oven to 375-F. Lightly grease a 12-cup muffin tin, or use liners and spray the insides with cooking spray.

2

In a small bowl, cover the raisins with hot water to soak while you prepare the rest of the recipe.

3

In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.

4

Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ, eggs, oil, vanilla, and orange juice.

5

Add to the flour mixture, and stir until evenly moistened.

6

Drain the raisins and stir them in.

7

Fill the muffin tins all the way to the top (this recipe is supposed to make 12 but I get 15.

8

Bake the muffins for 22 to 28 minutes, until a toothpick inserted in the center of one of the inner muffin comes out with a few crumbs attached.

9

Remove from the oven, and set on a rack to cool for 5 minutes, then remove from to finish cooling (these taste best totally cooled).

Rating: 5 out of 5.

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