Thursday, May 14, 2015

Amazing Morning Glory Muffins~

I have seen all sorts of recipes for Morning Glory Muffins on the internet so a not sure why this is the one I chose to try, other than I have had GREAT results with recipes from Sally's Baking Addiction.  The muffins especially never let me down.......and this one was NO exception.  Wow.




Morning Glory Muffins

adapted from Sally's Baking Addiction

2 c. white wheat flour (freshly ground)
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking spice (Penzey's Spices - great combination of complementary spices)
1/2 tsp. ground ginger
1/2 tsp. salt
1/3 c. ground flax (optional)
2 large eggs
1/2 c. coconut sugar (can use light or dark brown sugar)
1/4 c. honey
1/3 c. melted coconut oil
1/3 c. applesauce
2 tsp. orange zest
1/4 c. pineapple orange juice
1 tsp. vanilla extract
1/2 c. dried cranberries
2 c. shredded carrots
1 c. grated apple (about 1 apple)

Preheat the oven to 425.  Spray a muffin tin or use cupcake liners.

In a large bowl, combine the flour, baking soda, cinnamon, ginger, salt, and flax together until combined. Set the mixture aside. In a medium bowl, mix the eggs, coconut sugar, honey, coconut oil, applesauce, orange zest, pineapple orange juice and vanilla together until well blended.  Pour this mixture into the dry ingredients and stir just until most of the ingredients are mixed, then add the cranberries, apple and carrots and fold everything until there are no remaining dry ingredients. Do not overmix.


So much fresh goodness...


A great way to disguise veggies and fruit!


Spoon the batter into the cupcake liners, filling to the top.  Bake for 5 minutes at 425 and then lower the temperature to 350 and continue baking for 18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan  for about 10 minutes and then remove to a wire rack to finish cooling

These are delicious and moist and don't taste "overly healthy" even though they are (!) and I am eager to make them again using a variety of combinations including grated zucchini and mini chocolate chips, zucchini and crushed pineapple, grated apple and pumpkin, raisins and shredded carrots and pineapple, and on and on!




These muffins make you say OMG YUM with the very first bite!  I made them twice in one month and am ready to make them again with some different ingredients.  So many fun options - shredded zucchini, crushed pineapple, blueberries, raisins (black or golden), chopped nuts, pumpkin, dried cherries.... what would you try next??



This recipe takes healthy to a whole new level of deliciousness!

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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.