My Favorite Morning Glory Muffins | Ashley | Baker By Nature

Ashley | Baker By Nature

Name: My Favorite Morning Glory Muffins
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Flour, Whole Wheat; Clabber Girl Baking Powder - 8.1 Oz; Arm & Hammer Fridge-N-Freezer Baking Soda; McCormick Gourmet™ Organic Ground Saigon Cinnamon; Dorot Gardens Crushed Ginger; Morton Iodized Salt, 26 Ounce; North Coast Organic Apple Sauce; Hollywood Beauty Coconut Oil; Lady Apple; McCormick Pure Vanilla Extract (2 oz); Carrot; Sun-Maid Raisins, California Sun-Dried, Mini-Snacks; Whole Fruit Fruit Bars Coconut; Fresh Gourmet Walnut Pieces, Honey Roasted

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My Favorite Morning Glory Muffins

Serves 235 mins prep45 mins cook

Simple, sweet, and supremely moist - these morning glory muffins are perfect for breakfast, a snack, or dessert.

0 servings

What you need

all purpose flour

wheat flour

baking powder

baking soda

McCormick Gourmet™ Organic Ground Saigon Cinnamon

ground cinnamon

ground ginger

salt

applesauce

coconut oil

apple

vanilla extract

carrot

raisin

flake coconut

walnut pieces

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Instructions

Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F).

In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

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