Morning glory muffins, or how I gained my freshman five

Name: Morning glory muffins, or how I gained my freshman five
Yield: 1 serving
Ingredients: ¾ cup water; ¾ cup applesauce; ¼ cup vegetable oil; 1 teaspoon apple cider vinegar; ¼ cup honey; 1 cup whole wheat flour; ½ cup buckwheat flour; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; allspice; orange; ½ teaspoon salt; 4 apple; 1 carrot; ¼ cup almonds; Oat crumble topping:; 3 tablespoons rolled oats; 3 tablespoons brown sugar

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Course
Breakfast

Morning glory muffins, or how I gained my freshman five

Ethan Patterson

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These healthy, filling-but-light muffins are packed with whole grains, local honey, wholesome fruit, unsweetened applesauce, toothsome nuts and crunchy oatmeal. They make a satisfying breakfast, but are also good as an afternoon treat with a cup of strong, sugarless tea.

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Ingredients

¾ cup water or your choice of unsweetened almond milk
¾ cup applesauce unsweetened
¼ cup vegetable oil
1 teaspoon apple cider vinegar
¼ cup honey or maple syrup
1 cup whole wheat flour
½ cup buckwheat flour or spelt flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
allspice or nutmeg, a pinch
orange zest from ¼ orange
½ teaspoon salt
4 apple chopped into small cubes
1 carrot large, grated
¼ cup almonds sliced or chopped walnuts
Oat crumble topping:
3 tablespoons rolled oats
3 tablespoons brown sugar

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Instructions

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Preheat oven to 400F. Grease a muffin tin or line it with cupcake liners.
In a medium bowl, whisk together the water (or almond milk), apple sauce, oil, vinegar, and honey until well combined.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, allspice or nutmeg, salt and orange zest. Mix in the apples and grated carrot.
Pour the wet ingredients into the dry and stir gently until just combined. Fold in the nuts.
Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar. Place in the oven and bake for 20-25 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack to cool completely.
Serve these with a cup of good, strong sugarless tea, and take comfort in nourishing your body and soul.