Healthy Morning Glory Muffins
Delicious muffins that are packed with wholesome ingredients. You can't even tell they are made with less oil. Perfect for breakfast or an on the go snack!
Servings: 12 muffins
Ingredients
- 1/3 cup 87g orange juice (pre-made or from 1 orange) or sub milk
- 1/2 cup 71g raisins
- 2 cups 227g whole wheat flour see above for substitutions
- 1/4 cup 24g almond flour or very finely chopped nuts optional
- 1/2 cup 100g brown sugar or 1/3 cup for less sweet muffins
- 2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger optional
- 1/4 teaspoon salt
- 2 cups 198g carrots (around 4 medium), peeled and grated
- 1 large apple, cored and grated around 1 cup
- 1/2 cup 43g shredded coconut see above for substitutions
- 1/2 cup 57g nuts chopped
- 3 large eggs
- 1/3 cup 65g vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup 160g unsweetened applesauce see above for substitutions
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well. Set aside.
- In a small bowl, microwave the orange juice for 40 seconds. Then add the raisins and make sure they are submerged. Set aside.
- In a large bowl, whisk together the whole wheat flour, almond flour, sugar, baking soda, ground cinnamon, ground ginger, and salt. Then roughly stir in the grated carrots, grated apple, shredded coconut, and nuts. Set aside.
- In a medium bowl, whisk together the eggs, oil, and vanilla extract. Then pour in the orange juice along with the raisins. Whisk until combined.
- Pour the egg mixture into the flour mixture. Also add the applesauce. Stir everything together until just combined.
- Divide the batter among the 12 prepared muffin cups (they will be VERY full). Bake the muffins for 26 to 29 minutes, or until an inserted toothpick comes out clean.
- Once done baking, let cool for 5 minutes in the muffin pan. Then transfer to a wire rack to finish cooling. Enjoy!
Notes
See above the recipe for the complete list of substitutions and variations.