Tuesday, March 6, 2012

Morning Glory Muffins

I love me a morning glory muffin, over the years I've been trying to make a healthy version. I feel like I've nailed it with these. They have a really awesome coconut flavour from both the shredded coconut and the coconut oil, they are moist and delicious!

Morning Glory Muffins - revisited!
makes a dozen regular size muffins and 2 dozen mini muffins or 2 dozen regular size muffins.

11/2 cups spelt flour
11/2 cups all purpose unbleached flour
3 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup of agave syrup
1 cup applesauce (chunky applesauce is great!)
1/2 cup extra virgin coconut oil, melted
1 teaspoon vanilla extract
 3 cups grated carrots
1/2 cup shredded unsweetened coconut
1/2 cup raisins
1/2 cup chopped walnuts  

Preheat oven to 350° 
In a large bowl, mix flours, cinnamon, soda and salt. In another bowl, mix the eggs, agave, applesauce, oil and vanilla - add carrots, coconut, raisins and nuts and mix well. Combine the two mixtures, stir until just combined. 
In well oiled muffin tins (I use coconut oil), fill each to about 3/4 full.

Mini muffins take about 12-14 minutes to cook, the regular size about 20 minutes.
These are just as tasty three days later.


melanie said...

So I've been looking at these since you posted them and decided tonight to try making them GF. It worked great! I used a combination of sorghum, brown rice, potato starch and tapioca flour and I can't believe how pretty they are! My muffins never seem to puff up like they should but these ones are perfect! Thanks for another great recipe Kate!

kate said...

That's awesome! I've been trying a bit of gluten free baking without much success. I need to chat with you about the flours next time I see you!

Anonymous said...

Holy smokes! These were great muffins, thank you for the recipe.

alison - calgary, ab