tender whole grain muffins with warm spices, apples, raisins, coconut and carrots make these a delicious and nutritious breakfast for fall!
Okay you guys, it’s officially September which means that I can start cooking and baking with apples! Even though it’s nowhere near Fall weather outside, I like to start using apples the moment September begins so that I can fit in everything I want to make!
Every year I run out of days and end up bleeding into November because my list is so long, but hey! There are a lot worse things in life than eating dishes that contain apples into November, am I right?
Since we’re literally only 3 days into September, I decided to ease into it and make something where apples aren’t the star of the dish but their addition make them pretty dang delicious. Enter: whole grain morning glory muffins.
I’ve actually had morning glory muffins on my list to make for ages because they combine so many of my favorite things: apples, raisins, carrots…it doesn’t get much better than all of that in one little compact muffin if you ask me!
You’re also getting whole grains thanks to the whole wheat flour, heart-healthy fat and a little protein thanks to the walnuts and a good dose of fruit and veggies. Literally everything you could want in an entire meal is packed into one of these babies.
In typical form, I like to serve these over a bowl of yogurt with a little extra nut butter and some chopped apples. If you haven’t tried muffins crumbled over yogurt, you absolutely must. It’s a total game changer. And you don’t have to reserve these just for breakfast – they make a great grab and go snack or fun lunchbox treat for kids or just for you!
- 2 cups white whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup
- 2 teaspoons baking soda
- 2 teaspoons apple pie spice (see note)*
- 1/4 teaspoon salt
- 2 large carrots (about 2 cups), peeled and finely shredded
- 1/2 cup raisins, soaked in warm water
- 1/3 cup shredded unsweetened coconut flakes
- 1 large Granny Smith apple, peeled, cored, and grated
- 1/2 cup chopped walnuts or pecans (or a mix of both!)
- 3 large eggs
- 2/3 cup canola oil
- 2 teaspoons vanilla extract
- Juice from a small orange (about 1/4 cup) - you can also use 1/4 cup pineapple juice
- Preheat the oven to 375 degrees F.
- Line or grease a 12-cup muffin tin.
- Heat about 2/3 cup water in a small bowl and place the raisins in the water to soak.
- In a large mixing bowl, combine flour, sugar, baking soda, apple pie spice and salt. Stir, then add in carrots, apple, coconut and nuts of course
- Meanwhile, in a medium mixing bowl, whisk together the eggs, maple syrup, oil, vanilla, and juice.
- Add wet ingredients to dry and using a rubber spatula, gently mix until just combined (don't over mix or the muffins will be tough).
- Using a slotted spoon, scoop the raisins out of the water and fold them into the batter.
- Divide the batter evenly into the prepared muffin tins (each cup will be full to the top with batter).
- Bake for 25 to 30 minutes, until lightly browned and a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool before taking out of the muffin tin (about 5 minutes). Finish cooling on a wire rack.
* Note: apple pie spice adds a nice depth of flavor but if you don't have it on hand you can sub it out for just 2 teaspoons ground cinnamon and 1/2 teaspoon ginger * Muffins keep well in an airtight container on the counter for about 5 days. You can freeze for up to 2 months.
recipe inspired by sally’s baking addiction10