Healthy morning glory muffins recipe
These healthy morning glory muffins are packed with wholesone ingredients.
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Ingredients
- 260 grams whole wheat flour 2 cups spoon & levelled
- 2 tsp baking soda
- 21/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp salt
- 35 grams 1/3 cup ground flaxseed/chia seeds or any seed blend optional see notes
- 3 free-range large eggs at room temperature
- 100 grams 1/2 cup packed light or dark brown sugar or coconut sugar
- 3 Tbsp honey
- 80 ml 1/3 cup vegetable oil canola oil, or melted coconut oil
- 60 grams 1/3 cup mashed very ripe bananas or unsweetened applesauce
- Zest of ½ and orange optional
- 80 ml/ 1/3 cup orange juice or pineapple juice
- 1 tsp vanilla extract or essence
- 260 grams 2 cups grated or shredded carrots (about 3 large)
- 140 gras 1 cup shredded/grated apple about 1 large
- 75 grams 1/2 cup raisins or sultanas or a mix of both or added a little more
- 65 grams 1/2 cup chopped raw pecans
Instructions
- To make these muffins, start by preheating your oven to 218°C/ 425°F and spraying a 12-hole muffin pan with nonstick spray or lining it with greased/sprayed cupcake paper liners. NB: It’s important to spray the paper liner to prevent the muffin from sticking to it.
- This recipe yields 14-16 muffins, so you may need to prepare a second muffin pan or bake in batches.
- Pour boiling water over the raisins and allow to soak for about 15 minutes then drain and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and seed mix if you are using it.
- In a separate medium bowl, whisk together the eggs, brown sugar, honey, oil, mashed-up banana, orange zest, orange juice, and vanilla until well combined. Add in the grated carrots and apples and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir a few times with a wooden spoon or rubber spatula. Then add the raisins and pecans and fold everything together until just combined and no pockets of flour remain.
- Spoon the batter into the prepared muffin pan using an ice cream scoop to get an accurate portion, filling each liner all the way to the top.
- Bake for 5 minutes at 200 C/ 425°F, then reduce the oven temperature to 180 c / 177°F and continue baking for an additional 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- The total bake time should be around 23-25 minutes. Once done, allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
You can also store leftover muffins at room temperature for up to 5 days (in an airtight container), or in the refrigerator for up to 1 week.
To freeze the muffins, simply put them in a Ziploc plastic bag and store them in the freezer for up to 6 months.
For mini muffins, bake for 13-14 minutes at 180C /350F the entire time.
Servings: 15 -16