Days are getting longer here in this side of the hemisphere and the hint of spring is everywhere. The feel good post hibernation is back and so I decided to celebrate it with serious Morning glory muffins. Believe me you’ll feel more alive after eating them! they’re loaded with so much: bananas, apples, cranberries, coconut, flex seed, nuts, carrots, it is a full breakfast or a snack that will fuel your day.
I got this recipe from The Kitchn and as always, it worked perfectly. They turned out moist and light and delicious.
Whole Grain Morning Glory Muffins
16 standard-size muffins
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1/4 cup ground flaxseed
3/4 cup plus 2 tablespoons sugar (or any sugar substitute)
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon table salt
1/2 teaspoon ground ginger
2 large carrots, peeled and grated (about 1 cup)
1 large tart apple, peeled, cored, and grated
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts or pecans (I used almonds)
1/2 cup dried cranberries
3 large eggs
2 ripe bananas, mashed
1/2 cup canola oil
1/4 cup olive oil
2 tablespoons molasses
2 teaspoons pure vanilla extract
Preheat the oven to 375°F. Lightly grease 16-standard size muffin cups or fill with liners and lightly grease.
In a large bowl, whisk the whole wheat flour, all-purpose flour, ground flaxseed, sugar, baking soda, cinnamon, salt, and ginger. Add the carrots, apple, coconut, pecans, and cranberries and stir until combined.
In a separate bowl, whisk the eggs, bananas, canola oil, olive oil, molasses, and vanilla. Add the liquid ingredients to the dry ingredients and stir until blended. Divide the batter evenly among the 16 muffin cups.
Bake the muffins for about 22-24 minutes, until golden brown but still just slightly undercooked in the center (they will finish cooking while cooling). Rest the muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.
Enjoy and share and thanks for stopping by!
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