Morning Glory Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 1/2 cups whole wheat flour1/2 cup all-purpose flour1/4 cup ground flaxseed3/4 cup plus 2 tablespoons sugar2 teaspoons baking soda2 teaspoons ground cinnamon3/4 teaspoon table salt1/2 teaspoon ground ginger2 large carrots, peeled and grated (about 1 cup)1 large tart apple, peeled, cored, and grated1/2 cup unsweetened shredded coconut1/2 cup chopped walnuts or pecans1/2 cup dried cranberries 3 large eggs2 ripe bananas, mashed1/2 cup canola oil1/4 cup olive oil2 tablespoons molasses2 teaspoons pure vanilla extract
Preheat the oven to 375°F. Lightly grease 16-standard size muffin cups or fill with liners and lightly grease.
In a large bowl, whisk the whole wheat flour, all-purpose flour, ground flaxseed, sugar, baking soda, cinnamon, salt, and ginger. Add the carrots, apple, coconut, pecans, and cranberries and stir until combined.
In a separate bowl, whisk the eggs, bananas, canola oil, olive oil, molasses, and vanilla. Add the liquid ingredients to the dry ingredients and stir until blended. Divide the batter evenly among the 16 muffin cups.
Bake the muffins for about 22-24 minutes, until golden brown but still just slightly undercooked in the center (they will finish cooking while cooling). Rest the muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SOAPYGINA.
In a large bowl, whisk the whole wheat flour, all-purpose flour, ground flaxseed, sugar, baking soda, cinnamon, salt, and ginger. Add the carrots, apple, coconut, pecans, and cranberries and stir until combined.
In a separate bowl, whisk the eggs, bananas, canola oil, olive oil, molasses, and vanilla. Add the liquid ingredients to the dry ingredients and stir until blended. Divide the batter evenly among the 16 muffin cups.
Bake the muffins for about 22-24 minutes, until golden brown but still just slightly undercooked in the center (they will finish cooking while cooling). Rest the muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SOAPYGINA.
Nutritional Info Amount Per Serving
- Calories: 252.9
- Total Fat: 14.2 g
- Cholesterol: 41.1 mg
- Sodium: 258.4 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.9 g
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