This recipe is a healthy version of a Morning Glory Recipe that I saw in one of my Gooseberry Cookbooks, adapted to fit my preferences and to what ingredients I had on hand in the kitchen. These muffins are very moist, with just the right amount of sweetness, so yummy you would never know that they are healthy too.
I love the simplicity of muffins, delicious alone, they really don’t need a fancy frosting like cakes and cupcakes. Of course that doesn’t mean you can’t whip up a little something sweet to go on top every now and again.
They are great for a quick on the go breakfast or snack …they freeze well, pack well and are great for school lunches, road trips and picnics.
I like how creative you can be with a muffin recipe. There are so many ingredients you can add into the batter to make it your own; fruits like apples, blueberries, bananas and cranberries …nuts like walnuts or pecans and even some vegetables like grated carrots as in these yummy muffins.
Although these muffins are already scrumptious, I could not resist whipping up some cream cheese icing to go on top of some of them …just a little …I just could not help myself. 😉
I hope the crowd at Fiesta Friday will agree that these little muffins are a great addition to this week’s party. And now, it is time to get the party started …come on over to Angie’s, The Novice Gardener and join the fun! 🙂
Healthy Morning Glory Muffins
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- pinch of nutmeg
- 1/2 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 tablespoons olive, coconut, or canola oil
- 1 egg
- 2 egg whites
- 1 cups shredded carrots
- 2 small apples shredded
- 1/3 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 1/4 cup shredded coconut
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners and spray the inside of the liners with cooking spray.
- In a medium bowl sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt; set aside.
- Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk and beat again. With a wooden spoon fold in carrots, apples and applesauce. Mix in flour mixture until just combined. Fold in the coconut flakes.
- Spoon batter into the liners and bake for 23-28 minutes or until a toothpick comes out clean. Oven temperatures vary. Cool completely on a wire rack.
Cream Cheese Frosting