What's the Story Morning Glory
Wake up with Morning Glory Muffins
Since citrus is plentiful this time of year, we’ve been buying kilos of oranges and mandalinas only to have them vaporize within a day. If only green vegetables were this popular in our house.....
Before they got inhaled, we were able to snag a couple for these ‘healthy-ish’ Morning Glory muffins. Gotta confess, the name is a total turn-off but they are super tasty and chock full of everything-but-the-kitchen sink, which is probably a more apt name for them. They are great for breakfast, or anytime and the recipe is adaptable to include different types of nuts and dried fruits, if you like. You can even substitute gluten-free flour for whole wheat flour, though it may need a longer baking time to completely cook. They'll keep outside for a couple of days, but since they do have a high moisture content, it is advisable to put them in the refrigerator, or freezer to eat later.
2 cups (227g) whole wheat flour
1 cup (213g) brown sugar, packed
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (198g) peeled and grated carrots
1 large tart apple, peeled, cored, and grated
Zest from one orange
1/2 cup (43g) shredded coconut, sweetened or unsweetened
1/2 cup (57g) chopped walnuts
1/3 cup (43g) sunflower seeds
1/3 cup wheat germ
2 large eggs
2/3 cup (131g) coconut oil
2 teaspoons vanilla extract
1/2 cup (114g) orange juice
1. Preheat the oven to 375°F.
2. Lightly grease a 12-cup muffin tin, or line it with paper liners
3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds and wheat germ.
4. In a separate bowl, beat together the eggs, coconut oil, vanilla, and orange juice.
5. Divide the batter evenly into the muffin tins and fill 3/4 of the way, saving any leftover batter for another batch.
6. Bake the muffins for 25-28 minutes and test them with a toothpick to see if the inside comes out clean to indicate they have baked through.
7. Let them rest and cool for several minutes before eating. Store in a cool place outside, or in a refrigerator after a couple of days.
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