My youngest son is a muffin monster. There are days when he would eat muffins for breakfast, lunch, and dinner if given the chance. So I need muffin recipes that are somewhat redeeming… a palatable way to add some additional fruits or vegetables to his diet and not so much added sugar that the muffins are really just cake without frosting.
Enter the morning glory muffin – it contains carrots, apples, raisins and coconut… all good ingredients. When this muffin became a staple bakery treat for my son, I knew that I needed to find a “wise” version. In researching recipes, I realized the morning glory muffin is very similar to carrot cake: it has a little less added sugar, but also fewer carrots and raisins. Wanting to amplify the fruit and veggie content, I adapted my favorite carrot cake recipe to be a muffin. And instead of using flaked coconut, I substituted the whole wheat flour with coconut flour, which is naturally gluten-free and higher in fiber. The result: an overloaded morning glory muffin that is sweet, super moist, gluten-free, dairy-free, and “low” in added sugar (4 grams or 1 teaspoon per muffin).
Recipe makes 12 muffins.
- 2 cups grated carrots*
- ½ cup raisins*
- 1 apple*, cored and grated
- ½ tablespoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ½ cup canola oil** or avocado oil
- ¼ cup coconut sugar or maple syrup
- ½ tablespoon pure vanilla extract
- 1/3 cup coconut flour
- Preheat oven to 350°F
- Line muffin pans with paper cups
- Mix carrots, apples and raisins in a bowl.Add cinnamon, cloves, baking powder, baking soda, and salt and set aside
- Combine eggs, oil, brown sugar, and vanilla in a separate bowl and mix until well blended
- Add coconut flour to egg mixture and stir until well combined (mixture will become thick as the coconut flour absorbs liquid)
- Add the carrot mixture and stir until just combined
- Scoop 1/4 cup of batter into prepared muffin cups (an ice cream scoop makes this easy and uniform)
- Bake in preheated oven for 22 to 25 minutes, until a toothpick inserted into the middle of the muffin comes out clean
- Let muffins cool completely prior to serving
*These are fruits and vegetables that I choose to purchase organic. Read more on pesticides and produce.
**I choose to purchase non-GMO canola oil because 94% of canola grown in the US is genetically engineered to be herbicide tolerant (i.e. it will keep growing when sprayed with chemicals such as glyphosate (Roundup®)). In Canada, 95% of canola is genetically engineered. Read more on genetically modified foods.
Do you want to make these muffins with whole wheat flour instead of coconut flour? Reduce the eggs from 3 to 2 and substitute 1 cup whole wheat flour for the 1/3 cup coconut flour.
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