So if you read about one of my latest Fit Chicks Adventure you heard about the oh-so-amazing Banana Smoothie Muffins that had me at ‘hello.’ Now, my addictive personality has surfaced once again and it is all about muffins! So we did a little bit of experimenting and came up with this lovely recipe for my version of Morning Glory Muffins.
If you haven’t heard about these muffins then you are definitely missing out. Not only are they a little piece of heaven, but they can be (if executed correctly) jam packed with all types of healthy goodies. So, after a couple batches of failed attempts, I finally got what I believe is the perfect balance. Try it out and let me know what you think!
Morning Glory Muffins
1 cup of small apple chunks or grated apple
2 cups of shredded carrots
¼ cup of raisins
2 cups of whole wheat flour
¼ cup of ground flax
½ cup of unsweetened apple sauce
¼ cup of shredded zucchini
½ cup of orange juice
2 tsp of cinnamon
2 tsp of baking soda
⅓ cup of coconut oil (melted)
2 tsp of vanilla
⅓ cup of honey
⅓ cup of unsalted nuts (I prefer pecans)
1 tsp of ginger
⅓ tsp of sea salt
½ cup of brown sugar
¼ cup of quinoa
1. Preheat oven to 425 degrees and spray your muffin tins with oil or use liners. (You will need 2 tins because this made roughly 18 muffins)
2. Mix all ingredients together, alternate between wet and dry ingredients and mix until there are no flour lumps remaining.
3. Spoon batter into the muffin tins and bake for 8 minutes. Lower the heat to 325 and bake until you can poke with a toothpick or fork and no longer get batter residue on your utensil. This should be in about 18-25 minutes depending on your oven. Allow the muffins to cool for about 15 minutes before serving.
4. Use or freeze within 3-5 days.
Let me know what worked and didn’t work for you! Also, if you have any cool muffin recipes PLEASE leave a link! I would love to try them!
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