Yield: 12
Morning Glory Muffins
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 2 carrots, peeled and grated
- 1 apple, cored and grated
- ½ cup raisins
- ½ cup chopped walnuts
- 2 cups whole wheat flour, divided
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- ¼ tsp ground allspice
- ⅛ tsp salt
- 1 cup brown sugar
- ¼ cup orange juice
- ½ cup coconut oil, melted
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350ºF. Line a 12-cup muffin tin.
- In a large bowl, stir together the carrots, apple, raisins and walnuts with 2 tablespoons of the flour. Set it aside.
- In a large bowl, whisk together the remaining flour, baking soda, cinnamon, ginger, allspice, and salt. Set it aside.
- In another large bowl, whisk together the brown sugar, orange juice, coconut oil, eggs, and vanilla extract. Mix in the dry ingredients until mostly incorporated. Fold in the carrot mixture and coconut.
- Scoop the batter into the muffin tin and bake until an inserted toothpick comes out clean, about 20 to 25 minutes.
- Allow to cool slightly before serving or store in an airtight container for up to 5 days.
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