Morning Glory Muffins
You know those incredibly delicious, crispy on the top and warm and soft on the inside market fresh muffins? Ooh, I can picture them now. Why are those SO hard to recreate?! If anyone knows how to get a muffin to bake like that, please send me the recipe!
In the meantime, you can try out these very comparable Morning Glory Muffins. One of my favourite varieties that are surprisingly easy to whip up, as long as you have the ingredients on hand. They still give the fluffy middle and crunchy top, just with a bit less volume than the store bought kind.
With a mix of banana, apple, carrot, nuts and coconut, it’s like a party in your mouth. You can get a different bite throughout the entire muffin!
If you aren’t a fan of pecans, walnuts or coconut, feel free to leave them out or swap them for something you prefer. For example, slivered almonds or dried fruit would work great instead.
Hopefully you love them enough to incorporate into your daily morning routine or as a snack throughout the day. They also freeze wonderfully so knock your socks off and make a couple batches to save for later!
p.s. the reusable silicone muffin tin liners pictured here are lifesavers! Find them at most kitchen stores and thank me later.
Morning Glory Muffins
Ingredients
- 2 eggs
- 1/4 cup milk
- 1/3 cup bananas mashed
- 1/4 cup maple syrup or honey
- 1/4 cup olive oil
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1/2 cup quick oats
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- Pinch of salt
- 1 cup carrots grated
- 1/3 cup pecans or walnuts
- 1/3 cup shredded coconut
Instructions
- Preheat the oven to 375°F and prepare a muffin tray by greasing it using baking liners.
- In a large bowl, whisk the eggs together. Add milk, mashed bananas, maple syrup, olive oil, applesauce, vanilla extract. Whisk again.
- In a separate medium sized bowl, mix together the all purpose flour, almond flour, oats, brown sugar, baking soda, cinnamon and salt. Add this to the wet ingredients and gently stir.
- Add the shredded carrots, pecans and coconut to the mixture and stir until combined.
- Evenly distribute the batter among the muffin tins. Bake for 18-22 minutes or until an inserted toothpick comes out clean. Allow to cool before enjoying!
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