I have been looking for a muffin recipe that was not only healthy, but delicious, and this is it. I mean really good! I will be honest, I was not expecting these to be as good as they are, especially because I had to tweak the recipe somewhat. This recipe makes a moist spice cake type muffin and you don’t have to feel guilty about eating one, or two 😄
The original recipe called for apple sauce and grated apple. I didn’t have any apple sauce, so I only used the apple. I used Cortland apples and when grated, if you would call it that, the consistency was very close to apple sauce. I’m not sure this is what was originally intended, but it worked out perfectly.
Here is how I made them:
Ingredients:
1/2 cup brown sugar
1/4 cup olive oil
1/2 cup, plus 2 tbsp, maple syrup
2 eggs
1 1/2 cups grated apple
1 cup grated carrot
1 cup grated zucchini
1/2 cup unsweetened coconut
1/4 cup raisins
1/4 cup oat flour
1 1/2 cups whole wheat flour
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Preheat oven to 400 degrees. Line a muffin tin with liners.
Whisk together the flours, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
Grate the carrot, zucchini, and apple, and set aside on paper towel lined plates. Do not squeeze out the liquid, just place them on the plates to absorb the excess liquid. This is an important step.
In a stand mixer or with a hand mixer combine the sugar, maple syrup, and olive oil until syrupy. Add the eggs and mix well. Add the apple and mix well.
With a spatula or spoon stir in the carrots, zucchini, coconut, and raisins until combined. Don’t over mix.
Scoop the batter into the muffin tin filling each to the top.
Bake for 20-22 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack.
Enjoy!
Morning Glory Muffins
Ingredients
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 2 tbsp maple syrup
- 1/4 cup olive oil
- 2 large eggs
- 1 1/2 cups apple, apple
- 1 cup carrot, grated
- 1 cup zucchini, grated
- 1/2 cup unsweetened coconut
- 1/4 cup raisins
- 1 1/2 cup whole wheat flour
- 1/4 cup oat flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
Instructions
- Preheat oven to 400 degrees. Line a muffin tin with liners.
- Whisk together the flours, cinnamon, nutmeg, salt, baking soda, and baking powder. Set aside.
- Grate the carrot, zucchini, and apple, and set aside on paper towel lined plates. Do not squeeze out the liquid, just place them on the plates to absorb the excess liquid. This is an important step.
- In a stand mixer or with a hand mixer combine the sugar, maple syrup, and olive oil until syrupy. Add the eggs and mix well. Add the apple and mix well.
- With a spatula or spoon stir in the carrots, zucchini, coconut, and raisins until combined. Don't over mix.
- Scoop the batter into the muffin tin filling each to the top.
- Bake for 20-22 minutes or until toothpick inserted comes out clean. Transfer to a cooling rack.