Morning Glory Muffins
Full of carrot, apple, pineapple, coconut, whole wheat flour and spices! A perfect any-season breakfast or snack muffin. Adapted from Smitten Kitchen.
Ingredients
- 2 TB Raw Pepitas For Topping
- 1/2 cup Raw Walnuts
- 1 cup (145g) Grated Carrot about 1 large carrot
- 1 cup (115g) Grated Apple about 1 small/medium apple
- 1/2 cup (80g) Well Drained Crushed Pineapple or, more grated apple!
- 1/3 cup (80g) Dried Unsweetened Shredded Coconut
- 1/4 cup Raisins other dried fruit, like currants or chopped dates, work as well
- Zest of 1 large orange optional but recommended
- 2/3 cup Neutral oil Avocado, sunflower, etc.
- 2 Large Eggs
- 2/3 cup (130g) Sugar I used 65g each brown and white, but could stand to reduce this to 1/2 cup next time
- 3/4 tsp Fine sea salt
- 1/2 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/4 tsp Freshly Grated Nutmeg
- 1/4 tsp Allspice
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/4 cup (160g) Flour I used 80g each AP Flour and Whole Wheat
Instructions
- Preheat oven to 350F. Put pepitas and walnuts on a baking sheet. Toast for 10 minutes, set aside to cool. Prepare standard muffin tin by lining 12 cups with liners. Set on baking sheet and set aside.
- Combine the grated carrot and apple, pineapple, coconut, raisins, orange zest, oil, eggs, sugar, salt and spices in a medium bowl. Whisk thoroughly to combine.
- In a large bowl, sift or whisk the baking powder, baking soda and flour.
- Add the wet mixture to the dry mixture, whisking briefly to just combine. Switch to a spatula, add the toasted walnuts, and fold to finish mixing. Be sure to mix all dry floury patches into batter.
- Scoop about 2.5oz into each muffin cup - the batter will dome over the muffin tin by about 1/2". Top with toasted pepitas.
- Bake for 25-30 minutes, until golden and firm. A tester will come out clean. These are quite moist muffins, so be sure to bake through. Allow to cool in tins for 10 minutes, then remove from tins onto cooling rack. Cool completely, and store in a container or bag in the fridge for up to 1 week, or freezer for up to 2 months. Re-heat in a 350F oven until warm or microwave for 15-30 seconds.