Easy Morning Glory Muffins

Aug 11

Servings: 12 | Prep: 15 min | Cook Time: 22 min

INGREDIENTS

2 cups oat flour
1 tsp. baking soda
1 tsp. baking powder
¼ cup flaxseed ground
½ cup coconut flakes unsweetened
½ tsp. cinnamon
¼ tsp. salt
3 eggs large
¼ cup orange juice pulp free
½ cup honey
¼ cup olive oil
½ cup unsweetened applesauce
1 tsp. vanilla extract
2 cups carrots grated
1 green apple chopped
½ cup raisins
½ cup walnuts chopped

Muffins rank as my number one favorite muffin variety. They are packed with healthy ingredients like oat flour, ground flaxseed, apples, carrots, raisins, applesauce, honey, orange juice and walnuts. Perfect for a Sunday brunch, a holiday get-together, or breakfast on the go!

Refrigerator – Store muffins in an airtight container for up to 1 week in the refrigerator.

Freezer – Place cooled muffins in an airtight container or Ziplock bag. Store for up to 3 months in the fridge. To reheat I recommend microwaving them for 30 seconds.
Oat Flour – Feel free to use all-purpose flour, wheat flour or oat flour. To make my oat flour I take quick oats place them in a NutriBullet or food processor and pulse until it becomes flour consistency. Then measure the flour out. Bam! Oat flour.
Baking Soda/Powder – Both leveling agents, do not skip these ingredients!
Flaxseed – Adds some fiber, protein and healthy fats. Make sure the flaxseed is ground and not whole flaxseeds.
Coconut Flakes – I love the hint of coconut in the muffins. It’s not too strong or overpowering. Just a subtle hint of coconut flavor. I prefer to use unsweetened coconut flakes for this recipe.
Spices – Cinnamon and salt add flavor to the muffins.
Eggs – Eggs give the muffins structure and moisture while binding everything together.
Orange Juice – Delicious flavor! You can use pineapple juice or milk instead.
Honey – Adds sweetness. Honey will also increase the moistness and softness in the muffins.
Olive Oil – Every baked good need a little bit of fat. If you prefer coconut oil or canola oil, you can substitute.
Unsweetened Applesauce – Adds so much moisture to these muffins. Make sure to use unsweetened applesauce. If you don’t have unsweetened applesauce you can substitute with mashed banana or pumpkin puree.
Vanilla Extract – Doesn’t everyone add vanilla extract to all baking for added flavor?
Carrots – The shredded carrots keep the muffins moist and tender without having to add extra oil or butter! Just like the apples feel free to replace the carrots with apples or zucchini.
Green Apple – Adds a nice sweetness and moisture to the muffins. Feel free to substitute with zucchini or extra carrot if you don’t have any apples on hand. Drained crushed pineapple can also be used in place of the apples.
Raisins – If you’re not a raisin lover you can leave them out of substitute with dried cranberries or dried blueberries.
Walnuts – I don’t know about you but I love a good crunch to my muffins. Walnuts are probably my favorite nut to add to muffins but feel free to substitute whatever nuts you have on hand (chopped pistachios, pecans, almonds etc.).

DIRECTIONS

Combine Dry Ingredients – Start by combining oat flour, baking soda, baking powder, flaxseed, salt, and cinnamon in a medium bowl. Set aside.
Combine Wet Ingredients – In a large bowl combine honey, olive oil, applesauce, eggs, orange juice and vanilla until well blended. Fold in apples and carrots.
Combine Dry & Wet Ingredients – Add the dry ingredients to the wet ingredients making sure not to over mix. Fold in walnuts and shredded coconut.
Divide and Bake – Divide batter among muffin tins. Batter will be almost overflowing in the tins. I prefer to use silicone muffins liners and spray them with cooking spray to prevent any sticking. Bake in a 400-degree oven for 10 minutes. Remove muffins from oven and decrease the oven temperature to 350-degrees and bake for an additional 10-12 minutes or until a toothpick comes out mostly clean.
Cool – Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
Serve – These muffins are best served warm. Serve with bit of butter or a dribble of honey.