Yummy, healthy, and easy to freeze!
Hearty Morning Glory Muffins
Made with whole wheat flour, healthy ingredients, and smell like Heaven in the oven! Amount of servings may vary depending upon how big you like your muffins.
- 1/2 Cup raisins or chopped dried figs
- 2 Cups whole wheat flour
- 1 Cup packed brown sugar
- 2 Tsp. baking soda
- 2 Tsp. cinnamon
- 3/4 Tsp. ginger
- 1/2 Tsp. salt
- 2 Cups grated carrots (I don't peel them, just scrub 'em good)
- 1 large Granny Smith or other tart apple grated (also leave the peel on this)
- 1/2 Cup shredded coconut (sweetened or unsweetened, up to you)
- 1/2 Cup cup chopped walnuts (or almonds)
- 1/3 Cup sunflower or pumpkin seeds
- 3 large eggs
- 1/3 Cup vegetable oil
- 1/3 Cup mashed banana
- 2 Tsp. vanilla extract
- 1/4 Cup orange juice (fresh squeezed is nice if you have it)
- Preheat the oven to 350°F. Prepare paper muffin cups from parchment paper and spray with Pam, or lightly grease two 6-cup jumbo muffin tins. (You can use regular size muffin tins also. Paper liners make them much easier to remove)
- Put raisins or chopped figs in a small bowl, cover with hot water, and set aside.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. (I usually use gloves and mix it all up with my hands to make sure it's blended correctly.
- Stir in the carrots, apple, coconut, nuts, and sunflower or pumpkin seeds.
- In a separate bowl, beat the eggs, oil, vanilla, and orange juice.
- Add egg mixture to the flour mixture, and stir until evenly moistened.
- Drain raisins/figs and mix them in.
- Divide the batter among the muffin tins. I usually use about 2/3 of a cup of batter per muffin.
- Bake the muffins for 25 - 30 minutes, until a knife inserted in the center of one of the inner muffins comes out clean. I also turn the pans halfway through to make sure thcy cook evenly.
- Let them sit for a couple of minutes, then cool on a rack. These are perfect for freezing...enoy!