Morning Glory Muffins
Apple and carrot muffins sweetened with honey or maple syrup, featuring walnuts and coconut for texture.
Ingredients
- 1 3/4 cup all purpose flour or white whole wheat flour 220g
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 3/4 cup honey or maple syrup 255g
- 1/2 cup coconut oil, melted 120ml
- 1/2 cup unsweetened applesauce 120ml
- 2 tsp vanilla extract
- 3 large eggs
- 1 1/4 cup apple, shredded about 1 large apple
- 1 1/4 cup carrot, peeled and shredded about 2 medium carrots
- 1/2 cup walnuts, chopped 60g
- 1/2 cup shredded unsweetened coconut 40g
Instructions
Preheat Oven and Spray Pans:
Heat oven to 375°F (190°C). Coat two muffin pans with nonstick spray (yields about 16 muffins).Whisk Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.Mix Wet Ingredients with Apple and Carrot:
In a large bowl, whisk honey or maple syrup, melted coconut oil, applesauce, eggs, and vanilla until smooth. Gently stir in shredded apple and carrot.Combine Wet and Dry Mixtures:
Pour dry mixture into wet mixture, stirring only until incorporated; avoid overmixing. Fold in chopped walnuts and shredded coconut.Fill Muffin Cups and Bake:
Spoon batter into muffin cups, filling each nearly to the rim. Bake for 18-20 minutes, until a toothpick inserted in the center emerges mostly clean.Cool Muffins in Pan and on Rack:
Allow muffins to rest in the pan for a few minutes, then move them to a wire rack to cool fully.