Healthy morning glory muffins recipe

Name: Healthy morning glory muffins recipe
Prep time: 20 min
Cook time: 24 min
Yield: 15 -16
Ingredients: 260 whole wheat flour; 2 tsp baking soda; 21/2 tsp ground cinnamon; 3/4 tsp ground ginger; 1/2 tsp salt; 35 ground flaxseed; 3 egg; 100 brown sugar; 3 Tbsp honey; 80 ml vegetable oil; 60 banana; orange zest; 80 orange juice; 1 tsp vanilla extract; 260 gm / 2 cups grated; 140 apple; 75 raisin; 65 pecan

User Reviews

5

6 reviews

Excellent

Prep Time
20 mins
Cook Time
24 mins
Servings
15 -16

Healthy morning glory muffins recipe

Quade Mayo

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These healthy morning glory muffins are packed with wholesone ingredients.

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Ingredients

Servings

260 whole wheat flour spoon & levelled, 2 cups
2 tsp baking soda
21/2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
35 ground flaxseed optional see notes, or chia seeds or any seed blend, 1/3 cup
3 egg at room temperature, free-range; large
100 brown sugar or coconut sugar, packed, light or dark, 1/2 cup
3 Tbsp honey
80 ml vegetable oil canola oil, or melted coconut oil, 1/3 cup
60 banana mashed, very ripe, 1/3 cup, or unsweetened applesauce
orange zest optional, zest of half an orange
80 orange juice or pineapple juice, 1/3 cup
1 tsp vanilla extract or essence
260 gm / 2 cups grated shredded carrots (about 3 large)
140 apple about 1 large, shredded or grated, 1 cup
75 raisin or added a little more, or sultanas or a mix of both, 1/2 cup
65 pecan raw, chopped, 1/2 cup

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Instructions

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To make these muffins, start by preheating your oven to 218°C/ 425°F and spraying a 12-hole muffin pan with nonstick spray or lining it with greased/sprayed cupcake paper liners. NB: it’s important to spray the paper liner to prevent the muffin from sticking to them.
This recipe yields 14-16 muffins, so you may need to prepare a second muffin pan or bake in batches.
Pour boiling water over the raisins and allow to soak for about 15 minutes then drain and set aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and seed mix if you are using it.
In a separate medium bowl, whisk together the eggs, brown sugar, honey, oil, mashed-up banana, orange zest, orange juice, and vanilla until well combined. Add in the grated carrots and apples and stir to combine.
Pour the wet ingredients into the dry ingredients and stir a few times with a wooden spoon or rubber spatula. Then add the raisins and pecans and fold everything together until just combined and no pockets of flour remain.
Spoon the batter into the prepared muffin pan using an ice cream scoop to get an accurate portion, filling each liner all the way to the top.
Bake for 5 minutes at 200C/ 425°F, then reduce the oven temperature to 180C / 177°C and continue baking for an additional 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
The total bake time should be around 23-25 minutes. Once done, allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

You can also store leftover muffins at room temperature for up to 5 days (in an airtight container), or in the refrigerator for up to 1 week.
To freeze the muffins, simply put them in a Ziploc plastic bag and store them in the freezer for up to 6 months.
For mini muffins, bake for 13-14 minutes at 180C /350F the entire time.