Morning Glory Muffins are one of my favorites! They are filled with so much flavor from the sweet carrots to apples, shredded coconut and crunchy walnuts. This time, I added a twist on them for the Fall season, pumpkin puree, cinnamon and nutmeg. They aren’t overly pumpkin flavor so if you want to taste more pumpkin, go ahead and add a little more.
Ingredients:
- 1 cup oat flour*
- 1 cup almond flour*
- ½ cup oat bran
- ½ cup shredded unsweetened coconut
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp nutmeg
- ¼ cup coconut oil, melted
- 3 large eggs
- ½ cup pure maple syrup
- ½ cup pumpkin puree
- 1 tsp pure vanilla extract
- 1 cup shredded carrots
- 1 apple, peeled and shredded
- ½ cup chopped walnuts
- ¼ cup organic raisins
Instructions:
- Preheat oven to 350 degrees. Line muffin cups with paper liners.
- In a large bowl, combine oat flour, almond flour, oat bran, shredded coconut, cinnamon, baking powder, baking soda and salt.
- In a separate bowl, whisk melted coconut oil, eggs, maple syrup, pumpkin puree and vanilla extract. Stir in shredded carrots and apple. Pour wet ingredients into flour mixture and stir until well combined.
- Fold in walnuts and raisins. Spoon batter into muffin cups.
- Bake for 20 minutes or until toothpick comes out clean.
Yields 18 standard muffins.
*Oat and Almond flour make these muffins gluten free. You can sub these flours with equal parts all-purpose flour and whole wheat flour if you prefer.
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