There’s no need to limit these morning glory muffins to breakfast only food. They are packed with an amazing array of good-for-ingredients, such as whole wheat, coconut, carrots, raisins, apple, and walnuts, and are the perfect pick-me-up any time of the day.
- 1 and 1/4 cups whole wheat flour
- 3/4 cup unbleached all-purpose flour
- 3/4 cup packed brown sugar
- 1 Tbs. baking powder
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. salt
- 1 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1 Tbs. vanilla extract
- 1 medium tart apple, shredded
- 1/2 cup flaked unsweetened coconut
- 1/2 cup chopped walnuts
Line a jumbo or standard muffin pan with paper liners and set aside. Preheat the oven to 350°F.
In large bowl, whisk together both flours, the sugar, baking powder, baking soda, cinnamon, ginger, and salt. Add the applesauce, oil, and vanilla and stir just until combined. Stir in the carrot, apple, raisins, coconut and walnuts until just blended.
Spoon the batter into the prepared cups, filling them 2/3 full. Bake until set and a cake tester inserted into the center of a muffin comes out clean, about 30 minutes for standard size and 40 minutes for jumbo. Set the pan on a rack to cool for 5 minutes, then remove the muffins to the rack to cool completely.
Store the muffins airtight at cool room temperature for up to 3 days.
To enjoy these muffins warm, wrap them in foil and heat in a 350°F. oven for about 10 minutes.
Keywords: morning glory muffins