Morning Glory Muffins

Morning Glory Muffins

It really doesn’t get better for me than muffins, for several reasons. They bake all at once, they’re portable, they can be healthy, they can be a part of any meal (muffin with soup for dinner? Muffin with fruit for breakfast?), and both the kids and the adults in the house can happily (and healthfully) partake. What’s not to love?

These muffins are my take on Morning Glory Muffins, which have become pretty common though they originated in the ’70’s in a Nantucket restaurant. From my laundry list of ingredients here you will see they’re sort of an “everything but the kitchen sink” combination but the general flavor is very autumnal, what with all that cinnamon. Using whole wheat flour and coconut oil means I can feel good about giving it to my kids for breakfast, and though there is some sugar (1/2 c. brown sugar) as well as sweetness from the coconut, remember it’s divided up into 24 muffins. Hold on I’ll do the math – ok that’s 1 tsp. of brown sugar per muffin. Not bad at all! Carrots and apples provide more sweetness along with fiber (and great texture).

Raisins (or craisins) would work well here and I instruct you where to add them, though I opted out because I didn’t want to fight that fight with my preschooler. Instead of halving the recipe, make it all as they freeze excellently. Just bag them in groups of four and toss ’em on in; they’ll be good for weeks and when you’re ready, thaw them on the counter at room temperature. Happy baking!

Morning Glory Muffins

Makes a scant 2 dozen

2 c. white whole wheat flour

1/4 c. ground flax seed

2 tsp. baking soda

1 tbsp. cinnamon

1/2 tsp. ground ginger

1 tsp. kosher salt

2 1/2 c. grated carrot

1 apple, cored, grated

1/3 c. sunflower seeds

1/2 c. sweetened, shredded coconut

1/2 c. raisins, optional

1/2 c. packed light brown sugar

2 large eggs

3 overripe bananas, mashed

1/2 c. unsweetened applesauce

2 tsp. vanilla

1/3 c. coconut oil, melted

1. Preheat oven to 375 degrees. Whisk flour, flax, baking soda, spices and salt in a large mixing bowl.

2. In a medium bowl, combine carrot, apple, sunflower seeds, coconut, raisins (if using), and sugar. Toss to combine.img_4945

3. In a second medium mixing bowl, whisk eggs, bananas, applesauce, and vanilla until smoothly combined.

4. Add wet ingredients to dry ingredients and fold to combine.

5. Stir in coconut oil.

6. Add in carrot mixture and toss until combined.

7. Spray two 12 c. muffin pans with nonstick spray. Divide batter between pans.

8. Bake for 18-20 minutes or until set. Let cool in pan about five minutes then remove to wire rack to cool completely.

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