Morning Glory Muffins are a carrot, dried fruit and nut infused breakfast treat that have been around for years. These muffins are hardier than standard muffins because they are loaded with healthy ingredients that stick with you, and are less of a breakfast dessert. I happen to make my muffins a bit healthier than a traditional recipe by using whole wheat pastry flour and coconut sugar to lower the glycemic index even further, without losing all that great taste.
Freshly grated carrots are the star of the show in most recipes, but I also grate an apple for added texture and natural sugar. Raisins are usually added to Morning Glory Muffins, but not here – I prefer shredded coconut for a tropical taste and a softer crumb. Pecans are my nuts of choice in this recipe because they go hand-in-hand with coconut for a faux pecan-bar kind of experience.
Most all of these ingredients are pantry handy, except you might have to pick up a bag of coconut sugar and whole wheat pastry flour at your local grocery. It’s amazing how even these ingredients have become staples in so many of our pantries today.
2 cups whole-wheat pastry flour or whole-wheat white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup coconut sugar
1/3 cup honey
1/2 cup applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 cup buttermilk or 1 cup milk mixed with 1 teaspoon white vinegar
2 1/2 cups shredded carrots
1 grated apple
1 cup sweetened coconut flakes
2 cups chopped pecans
(Makes 1 Dozen)
- Preheat oven to 375 degrees. Grease muffin pan and set aside. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer or large bowl, add coconut sugar, honey, applesauce and oil. Mix on low for 2 minutes. Add vanilla and eggs and mix again for 3 minutes until smooth.
- Add flour mixture and mix on low for 30 seconds. Add buttermilk while mixer is running and mix for 1 minute.
- Add carrots, apple, coconut and pecans and stir by hand until smooth. Scoop into muffin pan and bake for 22-25 minutes, or until light golden brown. Remove and let cool 10 minutes before removing from pan. Enjoy!