Morning Glory Muffins
Hearty and robust muffins with carrots, apples, and coconut. Gluten-free and vegan options.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast and brunch, corn-free, egg-free, gluten-free, morning glory muffins, snacks, vegan
Servings: 20 Muffins
Calories: 160kcal
Author: Mary Krick
- 3 eggs egg substitute if needed
- 1 cup oil Diane uses 1/2 cup canola oil and 1/2 cup olive oil
- 2 tsp. vanilla
- 2 cups all-purpose flour gluten-free if needed * add 1 1/2 tsp xanthan gum to gluten-free flour if it is not a baking blend. (check labels)
- 1 1/4 cups sugar
- 2 tsp. cinnamon
- 2 tsp. baking soda ~ corn and gluten-free if needed
- 1/2 tsp. salt
- 1/2 cup raisins
- 1/2 cup coconut shredded
- 1/2 cup chopped pecans ~ omit for nut allergies
- 1 apple peeled & grated
- 2 carrots peeled & grated
Preheat oven to 350. Prepare muffin tins with paper liners or a non-stick cooking spray.
In a large mixing bowl add flour, sugar, cinnamon, baking soda, and salt. Mix well.
To this mixture add raisins, coconut, pecans, apple, and carrots. Mix together.
In a small bowl add eggs, oil, and vanilla. Beat together.
Add oil mixture to flour mixture and stir until just combined. (Remember muffins are a quick bread and will toughen if stirred too much)
Spoon batter into prepared muffin tins about 2/3 full. Bake for 20-25 minutes.
Cool on wire racks
4 WW points plus each
To make baked donuts, fill the donut pan 3/4 full and bake for 15-17 minutes. Drizzle with vanilla frosting while donuts are still slightly warm or dust with powdered sugar after they reach room temperature.
Serving: 1muffin | Calories: 160kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 198mg | Potassium: 102mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1060IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg