Breakfast
Morning Glory Muffins
Morning Glory Muffins
Makes: 12 muffins
Serving size: 1 muffin
Each serving contains: 0- Protein, 1- Carb, 0- Vegetable, 0- Fat
Ingredients:
Makes: 12 muffins
Serving size: 1 muffin
Each serving contains: 0- Protein, 1- Carb, 0- Vegetable, 0- Fat
Ingredients:
- 1/4 cup raisins
- 1 cup whole wheat flour
- 1 cup old-fashioned oats
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- 2 cups peeled and grated carrots (about 2 large carrots)
- 1 cup grated tart apple (peeled and cored)
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped walnuts
- 3 large eggs
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil
- 2 tsp vanilla extract
- zest from one orange
- juice from 1/2 an orange
- Heat oven to 375°F. Line a 12-cup muffin tin with paper and lightly spray the insides of the papers with non-stick spray or use silicone muffin liners.
- In a small bowl, cover the raisins with hot water, and set them aside to soak while the rest of the recipe is assembled.
- In a large bowl, whisk together the flour, oats, baking soda, spices, and salt. Stir in the carrots, grated apple, coconut, and walnuts.
- In a separate bowl, beat together the eggs, maple syrup, coconut oil, vanilla, orange zest and orange juice. Add to the flour mixture and stir a few times. Drain the raisins and fold in until combined.
- Divide the batter among the wells of the prepared pan (wells will be really full).
- Bake the muffins for 25 to 28 minutes, until a toothpick inserted in the center of one of the inner muffins comes out clean.
- Remove from the oven, transfer pan to a wire rack. Let muffins cool for 5 minutes in pan, then remove muffins from pan.