Morning Glory Muffins -

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Morning Glory Muffins

Hearty and robust muffins with carrots, apples, and coconut. Gluten-free and vegan options.

Prep Time20

Cook Time25

Total Time40

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: allergy-friendly, breakfast and brunch, corn-free, egg-free, gluten-free, morning glory muffins, snacks, vegan

Servings: Muffins

Calories: 160kcal

Author: Mary Krick

Ingredients

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

Instructions

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

Notes

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.

Nutrition