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Recipes|Featured Main

Morning Glory Muffins

Morning Glory Muffins

Morning Glory Muffins Photo
Difficulty Level: Easy
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT40M
    20 Minutes
  • Yield:
    12 Muffins
Who can resist glory in the morning?! These wholesome muffins are packed with fruit, nuts and veggies that will perk up even the most challenged morning person. With multiple substitution options, you can make them your own.
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • 3 large eggs
  • ¾ cup milk
  • 2 teaspoons vanilla
  • 1 large apple, skin-on, shredded
  • 2 cups grated or spiralized veggies (butternut squash, zucchini, carrots, sweet potatoes)
  • ⅔ cup melted coconut oil or butter
  • ¾ cup raisins
  • ½ cup unsweetened shredded coconut
  • ⅔ cup chopped nuts or pumpkin seeds
  • 473.18ml all-purpose flour
  • 177.44ml brown sugar
  • 8.52g baking soda
  • 8.52g cinnamon
  • 4.26g ground ginger
  • 2.13g salt
  • 3 large eggs
  • 177.44ml milk
  • 8.52g vanilla
  • 1 large apple, skin-on, shredded
  • 473.18ml grated or spiralized veggies (butternut squash, zucchini, carrots, sweet potatoes)
  • 157.73ml melted coconut oil or butter
  • 177.44ml raisins
  • 118.29ml unsweetened shredded coconut
  • 157.73ml chopped nuts or pumpkin seeds

Who can resist glory in the morning?! These wholesome muffins are packed with fruit, nuts and veggies that will perk up even the most challenged morning person. With multiple substitution options, you can make them your own.

Preparation
STEP 1

Preheat oven to 375˚F. Grease a large 12-cup muffin tin with coconut oil or pan spray, or line with paper muffin cups.

STEP 2

In a medium bowl, stir together flour, brown sugar, baking soda, cinnamon, ground ginger and salt.

STEP 3

In a large bowl, whisk eggs, milk and vanilla. Stir in apple, shredded vegetables and coconut oil or butter.

STEP 4

Add the dry ingredients to the wet and mix until just combined. Fold in raisins, coconut and chopped nuts.

STEP 5

Fill each muffin cup about 3/4 full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack. Store in an airtight container for 2-3 days or wrap individually and freeze for up to 3 months.

Options

Try substituting whole wheat flour for all or part of the flour, or use your favorite all-purpose gluten-free flour blend.

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