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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Morning Glory Muffins!
Morning Glory Muffins are the perfect healthy breakfast muffins. This morning glory muffin recipe is filled with all kinds of good stuff that will help you start the morning right!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
For the Topping:
¾ cup old-fashioned oats toasted, divided
2 tablespoons salted butter melted
For the Muffins:
2 cups all-purpose flour
1¼ cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon table salt
2 cups shredded carrots peeled and excess moisture squeezed out
½ cup golden raisins
½ cup Honey Roasted Chopped Pecans Fresh Gourmet are great
½ cup sweetened flaked coconut
½ cup shredded apple cored & peeled
¼ cup toasted old-fashioned oats prepared earlier
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon orange zest
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How to make Morning Glory Muffins | Morning Glory Muffin Recipe
Loaded with carrot, apple, raisins, nuts and coconut, they're sure to become one of your new favorite muffin recipes. Perfect for breakfast or as an after-school snack.
2 C shredded carrot
1 C shredded apple
1 stick butter ( 1/2 C)
3/4 C sugar
3 eggs
2 tsp vanilla
2 C flour ( can sub out GF flour if needed)
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 C sweetened shredded coconut
3/4 C raisins
3/4 C chopped walnuts or pecans
Mix butter and sugar together, add eggs and vanilla. Add dry ingredients and stir in nuts and raisins. Scoop into muffin tins and bake at 350° for 20-25 minutes. Enjoy!
#morningglorymuffin #breakfast #inthekitchewithdinah #brunch #easypeasy #glutenfree #favoritemuffin #brunch #afterschoolsnack #carrot #apple #raisins #muffins #healthy #morningglory #healthymuffins
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.
About Whole Foods:
Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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Morning Glory Muffins Recipe | The Sweetest Journey
Learn how to make soft morning/breakfast muffins with fresh ingredients.
Ingredients:
2 Cups Whole Wheat or All Purpose Flour (304g)
3/4 Cup Sugar (144g)
2 Teaspoons Baking Soda (6g)
1 Tablespoon Cinnamon (9g)
1/4 Teaspoon Salt (1.5g)
3 Eggs
2 Teaspoons Vanilla Extract (10ml)
1/2 Cup Vegetable Oil (120ml)
1/2 Cup Unsweetened Applesauce (122g)
2 Cups Grated Carrot (About 2 Large Carrots)
1 Large Grated Apple
1 Cup Crushed Pineapple, Drained (112.5g)
1 Cup Chopped Walnuts or Pecans (112g)
Directions:
1. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined. Set aside. In a large mixing bowl, whisk together the eggs, vanilla, oil, and applesauce until combined. Stir in the grated carrot, apple, and pineapple. Add flour mixture and stir just until combined. Gently fold in the pecans or walnuts.
2. Line a muffin tin with paper liners. Spoon batter into each cup, filling it completely. Bake in a preheated oven at 350F for 25-30 minutes or until an inserted toothpick comes out clean. Let muffins cool completely.
| Makes About 15 Muffins
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Beth's Morning Glory Muffins | ENTERTAINING WITH BETH
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BETH’S MORNING GLORY MUFFINS
Makes 12 Muffins
INGREDIENTS:
2 eggs
½ cup (100g) sugar
½ (120 ml) vegetable oil
½ cup (120 ml) Libby’s pure pumpkin
¼ cup (60 ml) apple sauce, unsweetened
1 ½ (180 g) cup flour
2 ½ (12.5 ml) tsp baking powder
½ tsp (2.5 ml) salt
1 tbsp (7 g) cinnamon
¼ tsp (1.25 ml) nutmeg
1/8 tsp (.50 ml) ground cloves
½ cup (75 g) carrots, grated
½ cup (75 g) apple, diced
½ cup (120 ml) sweetened coconut
¼ cup (75 g) walnuts, chopped
¼ cup (40 g) raisins
METHOD:
Preheat oven to 400F/(200 C).
In a large bowl combine eggs, sugar, vegetable oil, pumpkin and apple sauce. Whisk to combine.
In a smaller bowl combine flour, baking power, salt, and spices. Whisk to combine.
Add the dry ingredients to the wet ingredients, stirring gently in thirds. Then fold in the carrots, apples, coconut, walnuts and raisins.
Scoop batter into a muffin tin lined with muffin papers. Bake for 13-14 mins until golden brown and risen.
BETH'S PUMPKIN SMOOTHIE RECIPE
Serves 1
INGREDIENTS:
½ cup (120 ml) ice
½ a banana
1/3 cup (80 ml) Libby’s pumpkin
½ cup (120 ml) nonfat Greek yogurt
¾ cup (180 ml) milk
1 tsp (15 ml) honey
¼ tsp (1.25 ml) cinnamon
¼ tsp (1.25 ml) nutmeg
garnish with a dash of nutmeg
METHOD:
Add ingredients to a blender and blend until smooth. Pour into a glass and garnish with a dash of nutmeg.
PLEASE NOTE: This video has been sponsored by Libby's. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising. #sponsored