HEALTHIER MORNING GLORY MUFFINS
This recipe is the hybrid morning glory muffin recipe that I have developed, after making many different recipes that either had a tonne of oil in them, or were much sweeter than I care for. These are very tasty and have less oil and sugar than some other recipes.
Provided by turtlepants
Categories Breakfast
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat over to 400 degrees F.
- On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
- Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
- Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
- Enjoy!
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Moses Kawa
[email protected]I'm not a big fan of muffins, but these are really good! They're not too sweet and they have a nice crunchy topping.
Glory Okon
[email protected]These muffins are a great way to use up leftover vegetables. I always have carrots and zucchini on hand, so these muffins are a lifesaver.
Khan Bahai
[email protected]I've made these muffins several times and they're always perfect! They're moist, fluffy, and delicious. I love the addition of carrots and zucchini.
Brooke Wheeler
[email protected]These muffins didn't turn out well for me. They were dry and crumbly. I think I overmixed the batter.
Mirza Rehan
[email protected]These muffins are a bit too sweet for my taste, but they're still good. I would probably reduce the amount of honey next time.
ali adel
[email protected]I love that these muffins are made with whole wheat flour and honey instead of refined flour and sugar. They're a much healthier option for breakfast or a snack.
Himel Hassan
[email protected]These muffins are a great way to get your kids to eat their vegetables. My kids love them and they don't even realize they're eating carrots and zucchini.
chahed rima
[email protected]I'm not a big fan of carrots in baked goods, but these muffins were surprisingly delicious! The carrot flavor is very subtle and the muffins are moist and fluffy.
Abosede Adewuyi
[email protected]These muffins are so easy to make and they're always a crowd-pleaser. I love that I can use up leftover carrots and zucchini in them too.
Safayan ali
[email protected]I made these muffins for my family and they were a hit! Everyone loved them, even my picky kids. They're definitely going into my regular muffin rotation.
alleah94 abdulkadir
[email protected]These muffins are a delicious and healthy way to start the day! They're moist and fluffy, with a perfect balance of sweetness and spice. I especially love the crunchy pecan topping.