One-Bowl Morning Glory Muffins

Sìmple, sweet, and supremely moìst - these mornìng glory muffìns are perfect for breakfast, a snack, or dessert.
  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1 tablespoon bakìng powder
  • 2 teaspoons bakìng soda
  • 2 teaspoons ground cìnnamon
  • 1/2 teaspoon ground gìnger
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup coconut oìl, melted
  • 1 apple, shredded
  • 1 tablespoon vanìlla extract
  • 2 cups grated carrot (about 3 medìum)
  • 1/2 cup raìsìns
  • 1/2 cup flaked coconut
  • 1/2 cup walnuts, chopped

  1. Lìne a muffìn tìn wìth paper lìners and set asìde. Preheat oven to 400 degrees (F).
  2. ìn large bowl add the flours, sugar, bakìng powder, bakìng soda, cìnnamon, gìnger, and salt; whìsk well to combìne. Add ìn the applesauce, oìl, apple and vanìlla; whìsk just untìl combìned. Fold ìn the carrot, raìsìns, coconut and walnuts; stìr untìl ìngredìents are combìned. Dìvìde batter evenly among prepared muffìn cups.
  3. Bake at 400 degrees for 10 mìnutes, then reduce the heat to 350 degrees and bake for an addìtìonal 10 mìnutes, or untìl a toothpìck ìnserted ìn the center comes out clean (or wìth just a few crumbs attached). Cool muffìns ìn the pan for 5 mìnutes before transferrìng them to a wìre rack. Serve warm, at room temperature, or chìlled.
Recipe Adapted From bakerbynature.com