Mini Morning Glory Muffins
These moist and delicious muffins are made with whole-grain white wheat flour. You can make them gluten-free by using a combo of oat and almond flour instead. You can also easily make them bigger by using a regular muffin pan and increasing the cooking time to 22-26 minutes. The shredded carrot and apple provide natural sweetness so only a small amount of added sugar is needed. The whole family will love these!
Ingredients
- nonstick spray
- 2 cups white whole wheat flour (or try spelt flour; if gf try half oat flour and half almond flour or gf all-purpose)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup grapeseed, avocado, or canola oil turns out ok with 1/2 cup too
- 2 teaspoons pure vanilla extract
- 1 cup shredded peeled apple
- 2 cups grated carrot
- 1/2 cup raisins optional
- 1/3 cup unsweetened coconut flakes
Instructions
- Preheat oven to 350° F and spray mini muffin (or regular sized muffin) pans with nonstick cooking spray.
- In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together sugar, eggs, oil, and vanilla. Mix in the apple. Add apple mixture to flour mixture and stir until just combined. Gently fold in the carrots, raisins, and coconut. Spoon into muffin cups, filling to just below the top of each cup.
- Bake for 12-15 minutes for mini muffins or 22-26 minutes for regular-sized muffins, until the top is settled and a toothpick inserted into the middle comes out clean. Let cool for 5-10 minutes and then transfer to a cookie rack. Enjoy!
Notes
Note, these muffins freeze well, just let cool completely and then transfer to a reusable, sealable bag or glass container and freeze for up to 3 months.