This muffin recipe has been pretty popular in my house these days....
And if there's one thing I love more than a cup of strong, hot coffee in the morning is a hearty muffin to go with it, something my fiancé is a sucker for as well. Enjoying the combination together over an early morning ride to the beach to check the waves, it can be a pretty euphoric experience. Again, its the simple things in life.
Typically, my "muffin of choice" is some version of a bran muffin with raisins and nuts. Besides, I have to rationalize my pastry indulgence with the presence of a few fibrous additives. And after recreating Ina Garten's stellar carrot cake recipe for Easter this year (which boasts carrots, raisins, pineapple and walnuts), I was reminded of the goodness of the classic Morning Glory muffins that are usually chock full of these ingredients. And alas, a craving that has lasted three months was born!
In an effort to create my own healthier recipe of the Morning Glory muffin, I swapped a blend of whole wheat and almond flour for regular flour. Plus, I was able to cut the amount of sugar and oil that is normally used by adding unsweetened applesauce. For an added nuttiness to up the "healthy" factor, I also inject a healthy dose of flax seeds into the batter. And just because I like coconut, I include a generous helping of it in the mix.
If you're a reformed muffin addict like me, this recipe will fast become one you can trust to satisfy a craving while not derailing you completely from your attempts at a healthy diet.
SheTrusts the Morning Glory Muffin Recipe
1 1/2 cups whole wheat flour
1 cup almond flour
2 teaspoons baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup canola oil (I prefer to use the Smart Balance brand)
4 large eggs
2 cups carrots, finely shredded
1 cup unsweetened shredded coconut
1/2 cup raisins
1 cup unsweetened applesauce
1 teaspoon vanilla extract
3/4 cup walnuts, chopped
1/2 cup flax seeds
One 16 oz can pineapple tidbits, drained
- Preheat the oven to 350 F. Line any standard muffin tin with paper cupcake liners.
- Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, coconut, raisins, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in the chopped walnuts, flax seeds, and pineapple tidbits.
- Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 30 minutes. Transfer to a wire rack to cool completely. Recipe makes about 23 muffins.
- Pour yourself a cup of fresh hot coffee and enjoy!