Best Morning Glory Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 and 1/4 cups (150g) whole wheat flour
02 -
1/2 cup (60g) all-purpose flour
03 -
3/4 cup (159g) brown sugar
04 -
1 tablespoon baking powder
05 -
2 teaspoons baking soda
06 -
2 teaspoons ground cinnamon
07 -
1/2 teaspoon ground ginger
08 -
1/2 teaspoon salt
→ Wet Ingredients
09 -
3/4 cup unsweetened applesauce
10 -
1/2 cup (114ml) melted coconut oil
11 -
1 large apple, shredded
12 -
1 tablespoon vanilla extract
→ Add-ins
13 -
2 cups grated carrot (about 3 medium carrots)
14 -
1/2 cup raisins
15 -
1/2 cup flaked coconut
16 -
1/3 cup chopped walnuts
# Instructions:
01 -
Line a muffin tin with paper liners and set aside. Preheat oven to 400°F (200°C).
02 -
In a large bowl, add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Whisk well to combine.
03 -
Add the applesauce, melted coconut oil, shredded apple, and vanilla extract to the bowl and whisk until just combined.
04 -
Gently fold in the grated carrot, raisins, flaked coconut, and chopped walnuts. Stir until all ingredients are combined evenly.
05 -
Divide the batter evenly among the prepared muffin cups.
06 -
Bake at 400°F (200°C) for 10 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 10 to 12 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
07 -
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.
# Notes:
01 -
If making mini muffins, reduce the bake time to about 10 minutes or until the tops are golden and the centers are fully cooked.