Healthy Morning Glory Muffins Recipes

ACTUALLY HEALTHY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease silicone muffin cups with coconut oil.
• Mix oat flour, chickpea flour, cinnamon, baking soda, nutmeg, and salt together in a large bowl.
• Mix apple butter, honey, and eggs together in a separate bowl.
• Stir apple butter mixture into the oat flour mixture. Fold carrots, apples, coconut, raisins, and walnuts into the batter.
• Divide muffin batter evenly among muffin cups, filling them almost to the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool completely before unmolding, about 20 minutes.

MORNING GLORY MUFFINS WITH BANANA

Steps:

• Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
• Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

HEALTHY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add egg, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
• Add flour and gently mix until combined. Do not over mix.
• Add carrots, apple, raisins, coconut flakes and walnuts. Stir gently until incorporated.
• Using large trigger scoop, distribute batter evenly between 12 openings of a tin. Bake at 425 degrees F for 7 minutes, then reduce heat to 350 degrees F and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
• Remove muffins from the oven and let them cool off for 10 minutes on a cooling rack. Enjoy warm or cold!

HEALTHY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 375.
• In a large mixing bowl, combine all dry ingredients.
• Stir in carrots, apple, coconut, walnuts, and seeds, until they are coated with the flour mixture.
• Beat together eggs, vanilla, OJ, honey, and coconut oil (make sure coconut oil is a liquid. If not, warm just to melt.)
• Pour the wet ingredients into the large mixing bowl full of the dry ingredients and add-ins.
• Fold in the raisins.
• Portion the batter into a muffin pan (we like silicone). Fill each cup right to the top with batter. (You'll have enough batter for 17 muffins)
• Bake for 20 minutes, until the tops are firm to the touch.
• Store leftovers at room temperature for one day, then refrigerate for up to five days, or freeze for up to three months.

HEALTHY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350°F.
• Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
• In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
• Spoon batter into well greased muffin tins (filled to the top).
• Bake for 35 minutes or until springy to touch or until knife comes out clean.
• Let cool for 5 minutes and then turn out on a rack.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.