QUICK & EASY VEGAN MORNING GLORY MUFFINS
Happy Easter Kale Sandwichers!!!
How about some delicious muffins for Sunday brunch? Here's our incredibly simple recipe for vegan Morning Glory muffins. We don't really bake much because we're terrible at baked goods but these muffins never fail us and they're super delicious and nutritious to boot! Most people like to grate the carrots, but this is way easier and less time consuming. Feel free to add any nuts, seeds and dried fruit to your liking. These kinda remind us of the muffins we use to eat at Second Cup Coffee Co. from our non-vegan days.
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Dry Ingredients
2 cups flour
1/2 cup oatmeal
2/3 cup sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/3 cup chopped nuts (we used a mix of pecans & walnuts)
1/3 cup shredded coconut
1/3 cup raisins (or any dried fruit of your choice)
Wet Ingredients
2-3 carrots (small-medium size; about 250 grams total)
1 apple
2/3 cup pineapple (drained if using canned)
1/2 cup water
3 tbsp melted coconut oil
1 tsp vanilla extract
Combine dry ingredients together in a mixing bowl and set aside. Blend carrots, apple, pineapple and water. Pour wet ingredients (including vanilla and melted coconut oil) into dry ingredients and mix until just combined. (Try not to over-mix the batter, it's okay if flecks of flour remain).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin pan or use muffin liners. Fill with batter and bake for 20-25 minutes or until toothpick come out clean. Cool on a rack or paper towel lined plate. Enjoy!
Makes 12-14 muffins.
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Whole Grain Morning Glory Muffins | Special Diet Recipes | Whole Foods Market
Here’s a surefire way to wake up in a good mood: Knowing that there’s a fresh batch of Whole Grain Morning Glory Muffins waiting for you in your kitchen. Take a bite and you taste a delightful mix of sweet potato, apple, raisins and carrots to help you fuel the day ahead. Find the recipe here -
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Makes 16
1 1/3 cup whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
2 eggs
2/3 cup expeller-pressed canola oil
1 teaspoon pure vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
Method:
Preheat the oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.
Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 2 tablespoons coconut and bake for 25 to 30 minutes, or until cooked through.
Nutritional Info:
Per Serving: Serving size: 1 muffin, 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g carbohydrates, (2 g dietary fiber, 14g sugar), 3g protein.
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Morning Glory Muffins
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Healthy Morning Muffins - Martha Stewart
These muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
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