Morning Glory Muffins
While this recipe has a fairly long ingredient list, these muffins are totally worth it—soft, flavorful, and incredibly nourishing. Grab a couple to enjoy on your morning walk to class, plus an extra for a snack later.
Servings: 12 muffins
Ingredients
- 2 Tbsp coconut oil, or vegan margarine, melted, plus more for preparing the muffin tin
- 2 cup whole grain flour
- 2 tsp baking soda
- 1 tsp pumpkin pie spice, or ground cinnamon
- 1/2 cup flaxseed
- 1/2 cup coconut, optional
- 1/2 cup unrefined sugar
- pinch sea salt
- 1 1/2 cups carrot, and/or zucchini, grated
- 1 apple, or pear, cored and grated or diced
- 1/2 cup raisins, dried cranberries, or chopped dried apricots
- 1/2 cup walnuts, or sunflower seeds (optional)
- 3/4 cup non-dairy milk
- 1/2 cup orange juice, or apple juice
- 2 tsp apple cider vinegar
Instructions
- Preheat the oven to 400°F. Coat a muffin tin with coconut oil, line with paper muffin cups, or use a nonstick tin.
- In a large bowl, stir together the flour, baking soda, pumpkin pie spice, flaxseed, coconut (if using), sugar, and salt. Add the carrot, apple, raisins, and walnuts (if using). Stir to combine.
- Pour in the milk, orange juice, coconut oil, and vinegar. Stir until just combined. Scoop the muffin mixture into the prepared tin, about 1⁄3 cup for each muffin. Bake for 20 to 25 minutes, until slightly browned on top and springy to the touch.
- Let cool for about 10 minutes. Run a dinner knife around the inside of each cup to loosen, then tilt the muffins on their sides in the muffin wells so air gets underneath. These keep in an airtight container in the refrigerator for up to 1 week or in the freezer indefinitely.
Nutrition
Calories: 233kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 235mg | Potassium: 167mg | Fiber: 6g | Sugar: 16g | Vitamin A: 2700IU | Vitamin C: 6.6mg | Calcium: 50mg | Iron: 1.6mg
