Morning Glory Muffins
Full of healthy ingredients as well as some scrumptious sweetness. Make a fresh batch and freeze the rest for early mornings when you just need a boost to start the day.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup old-fashioned oats
- 1 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt, fleur de sel
- 2 cups grated carrots I use a food processor, adding the rough chopped carrots into the machine and pulsing until all is chopped evening and well (but not mush - you still want to know you have carrots in your muffin).
- 1 apple apple of your choice, grated (peeled and cored) I use what I have in the kitchen at the time. Using a box grater, I peel, core, quarter and then manually grate.
- 2/3 cup canola oil or sesame oil or vegetable oil NOT olive oil
- 3 large eggs
- 1/2 cup roasted and chopped nuts of your choice I used almonds and hazelnuts (pecans work well also)
- 1/2 cup raisins
- 1/8 -1/4 cup flax seed
- 1/2 cup unsalted almond slices roasted or unroasted (as they will be baking with the muffins in the oven; however, I have used roasted, and they are just as lovely, even more crunch, but not over-cooked)
- 1/4 cup pepita pumpkin seeds (the edible seed of a pumpkin - green in color)
Instructions
Prep
- Preheat the oven to 375 degrees Fahrenheit.
- Find your muffin tin and parchment liners.
Batter
- Dry Ingredients: In a large mixing bowl, combine flour, oats, flax, .brown sugar, cinnamon, baking powder and soda and salt.
- In a second mixing bowl (or the stand mixer's bowl) stir together the carrots, apple, oil and eggs. Add the flour mixture, stirring until just combined.Stir in the nuts and raisins
- Using a large spoon or scoop spatula or large ice cream scoop, place the batter into the prepared muffin cups.
- Sprinkle the sliced almonds on top of each muffin. Having not added this extra touch in previous attempts, I highly recommend for added texture and delightful bites of soft and crunch combined - yum! :))
Bake
- Bake for 25-29 minutes or until a knife or toothpick comes out clean from the center. Don't overbake as part of this muffin's goodness is being slightly moist and full of texture. Let cool for just a few minutes, and enjoy warm. I serve it with salted butter - my favorite is seen here from France.
Notes
Have fun experimenting and exploring. I used what I had in my épicerie on Saturday, so if you have a pear instead of an apple go forth and swap without worry. :)