Morning Glory Muffins
- Number of Servings: 18
Ingredients
1/2 cup raisins1 cup all purpose flour1 cup spelt flour1 cup cane sugar2 tsp. baking soda3 tsp. cinnamon2 cups shredded carrots1 grated apple1/4 cup pumpkin seeds, unsalted1/2 cup unsweetened, shredded coconut3 tbsp. ground flaxseed3 eggs1/3 cup oil1/3 cup unsweetened applesauce2 tsp. vanilla extract
Soak raisins in hot water to cover for 30 minutes. Drain thoroughly. Preheat oven to 350F. Line 16 muffin cups with paper baking cups.
Mix flour, sugar, baking soda and cinnamon in a bowl. Stir in raisins, carrots, apple, pumpkin seeds and coconut. *
Beat eggs with oil, applesauce and vanilla extract. Stir into flour mixture until just combined. Divide batter among muffin cups. Bake until muffins are golden brown and tester inserted in centers comes out clean, approximately 25 minutes. Cool five minutes, remove from pan. Serve at room temperature.
* I pulsed the shredded carrots, apples, raisins and pumpkin seeds in a food processor before adding to flour mixture.
Number of Servings: 18
Recipe submitted by SparkPeople user VIBEKE.
Mix flour, sugar, baking soda and cinnamon in a bowl. Stir in raisins, carrots, apple, pumpkin seeds and coconut. *
Beat eggs with oil, applesauce and vanilla extract. Stir into flour mixture until just combined. Divide batter among muffin cups. Bake until muffins are golden brown and tester inserted in centers comes out clean, approximately 25 minutes. Cool five minutes, remove from pan. Serve at room temperature.
* I pulsed the shredded carrots, apples, raisins and pumpkin seeds in a food processor before adding to flour mixture.
Number of Servings: 18
Recipe submitted by SparkPeople user VIBEKE.
Nutritional Info Amount Per Serving
- Calories: 178.3
- Total Fat: 7.1 g
- Cholesterol: 35.4 mg
- Sodium: 159.7 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.3 g
- Protein: 3.1 g
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