there were some leftover apples on our counter that needed to be used up, so i decided to incorporate them into a batch of muffins this week.
ryan and i absolutely love this recipe for morning glory muffins. it is from one of our all-time favorite cookbooks, and we have made it many times. it never disappoints. these muffins are packed with all sorts of goodness: carrots, apples, raisins, walnuts, and coconut.
they have a great deep, rich flavor thanks to the molasses, and they are moist thanks to the applesauce in them. i really love that they are not sweet at all, which means you can enjoy them for breakfast.
morning glory muffins
prep time: 15 minutes
baking time: 25-30 minutes
yields: 1 1/2 dozen muffins
adapted from taste of home's complete guide to baking
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup ground old-fashioned oats
2 teaspoons ground flax seed meal
1/2 cup coconut sugar
3 large eggs
1/4 cup vegetable oil
1/4 cup molasses
3/4 cup applesauce
2 teaspoons pure vanilla extract
2 cups grated carrots
3 small apples, peeled, cored, and diced
1/2 cups chopped walnuts
1/2 cup raisins
1/2 cup flaked coconut
preheat your oven to 350 degrees F. grease 18 muffins cups in 2 muffin pans. in the bowl of an electric mixer, combine the flour, baking soda, ground oats, ground flax seed, and sugar. in a separate bowl whisk together the eggs, oil, molasses, applesauce, and vanilla. add the wet ingredients all at once to the dry ingredients. mix just until incorporated. gently fold in the carrots, apples, walnuts, raisins, and coconut.
spoon the batter into the prepared muffin pans. bake for 25-30 minutes, or until a toothpick inserted into the center of the muffins comes out clean. allow the muffins to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to finish cooling.