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Homemade Morning Glory Muffin photo

Morning Glory Muffin

Start your day right with these delightful Morning Glory Muffins! Packed with wholesome ingredients, they are the perfect energy boost.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients:
  • 1 cup almond flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
Wet Ingredients:
  • 1 tablespoon coconut oil
  • 2 eggs
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce
Mix-ins:
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup golden raisins
  • 1/2 cup chopped apple
  • 1/4 cup grated carrot
  • 1/4 cup chopped walnuts
  • 1/4 cup crushed pineapple

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Parchment liners
  • Grater

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners or grease it lightly with coconut oil.
  2. In a large mixing bowl, combine the almond flour, whole-wheat flour, coconut flour, salt, baking soda, and cinnamon. Whisk until thoroughly mixed.
  3. In another bowl, beat the eggs and then add the coconut oil, honey, molasses, vanilla extract, and unsweetened applesauce. Mix until well combined.
  4. Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined; do not overmix.
  5. Gently fold in the chopped apple, grated carrot, chopped walnuts, golden raisins, shredded coconut, and crushed pineapple. Ensure everything is evenly distributed throughout the batter.
  6. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full.
  7. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Notes

  • Store muffins in an airtight container at room temperature for up to 3 days.
  • For longer shelf life, refrigerate for up to 1 week.
  • Muffins freeze well; store in a freezer-safe bag for up to 3 months.