Healthier Morning Glory Muffins
Moist, sweet, healthier muffins with whole wheat flour, apples, and carrots.
Servings: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup ground almond flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- ¼ cup brown sugar
- ¼ cup honey
- ⅓ cup coconut oil melted
- ⅓ cup unsweetened applesauce
- ⅓ cup orange juice or milk of any type
- 1 teaspoon vanilla extract
- 2 cups carrots shredded
- 1 cup apple shredded
- ½ cup raisins
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 425°F. Spray a 12-count muffin tin with nonstick spray or use muffin liners.
- Whisk the whole wheat flour, almond flour, baking soda, cinnamon, and salt together in a large bowl.
- In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange juice, and vanilla together until combined.
- Whisk in the carrots and apples.
- Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon or spatula, then add the raisins and nuts. Fold everything together until just combined and no pockets of flour remain.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F. While keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total baking time will be about 21-23 minutes.
- Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
Muffins can be stored in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
These muffins freeze well for up to 3 months. Take them out and leave in the refrigerator overnight to defrost or pop in the microwave for 30-60 seconds.