Morning glory muffins are a pretty common type of muffin usually containing carrots, raisins, and apples. My mom has always been a big fan of Morning Glory muffins and recently asked me to recreate them using no refined flour or sugar.
So here is my take on the traditional Morning Glory muffin where I swap out white sugar for maple syrup, and white flour for oat flour. I also mix in two different types of raisins and some unsweetened applesauce.
These make for a delicious breakfast or snack. I must admit I was a bit skeptical at first as I don’t love raisins, but I was pleasantly surprised and so was my husband. Let’s just say they didn’t last very long!
Muffin Ingredients:
- 2 cups grated carrots
- 1 red apple, grated (I used Ambrosia)
- 2/3 cups Thompson raisins
- 2/3 cups golden raisins
- 1 cup unsweetened applesauce
- 2 cups chopped pecans
- 2 cups oat flour (I use gluten-free)
- 1 cup egg whites
- 1 cup maple syrup
- 1 tbsp cinnamon
Muffin Directions:
Begin by preparing your carrots and apple. Peel off the top layer of the carrots and wash thoroughly. Cut off the top and bottom ends. Using the grating disk of your food processor or a cheese grater, grate your carrots until you have 2 cups (you’ll need about 1 very large carrot or 2 small-medium sized ones to get to 2 cups grated). Transfer to a large mixing bowl. Next, wash your apple and cut into four. Remove the core. Using the grating disk of your food processor or a cheese grater, grate the apple (no need to peel it). Add to the carrots in the mixing bowl.
Add remaining ingredients to your mixing bowl and mix until well combined.
Using coconut oil, lightly grease 1.5 12-cup capacity muffin tins (the batter makes about 18 muffins). Using an ice cream scoop or spoon, scoop the batter into the muffin cups, filling the cups to the top.
Place muffin tins in preheated 350 degree Fahrenheit oven and bake for about 40 minutes or until tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean.
Remove muffins from the oven and let cool for 10-20 minutes before transferring to the fridge. Let cool in the fridge for 2-3 hours before serving.
Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 