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4.88
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8
votes
Healthy Morning Glory Muffins
Gluten free, dairy free and refined sugar free. Full of healthy ingredients.
Prep Time
15
minutes
mins
Cook Time
18
minutes
mins
Course:
Breakfast, Snack
Servings:
20
muffins
Calories:
160
kcal
Ingredients
1 ½
C
carrots
about 4 medium carrots
1
apple
peeled and chopped fine
⅓
C
almonds
or any nut - chopped fine
½
C
dried cranberries
or raisins
2 ¼
C
whole wheat flour
or GF flour blend
2
teaspoon
baking soda
2
teaspoon
cinnamon
1
teaspoon
salt
½
t
ginger
½ - 1
C
coconut sugar or maple syrup* or granulated white sugar
1
C
apple sauce
1
C
almond milk
any milk will work
½
C
oil
2
eggs
room temperature
Instructions
Preheat oven to 425°F. Grease muffin tin and set aside.
In a large bowl combine flour, sugar (if using granulated) baking soda, salt, cinnamon, and ginger.
Using a food processor finely chop nuts, apple, and carrots. They can all go in together for a quick chop.
Mix chopped carrots mixture and cranberries with flour mixture.
Make a well in the mix and add sugar, apple sauce, milk, oil, and eggs (and maple syrup if using).
Gently combine making sure not to over mix.
Using a large cookie scoop, scoop into muffin tin and fill just below the rim.
Bake 5 minutes at 425°F. Reduce temp to 350°F and bake for another 12-15 minutes until tops bounce back when lightly touched.
Muffins are best right out of the oven (with butter mmm), but will keep 2 days at room temp or up to one week in the refrigerator.
Notes
*½ C sugar made these just a touch sweet (my husband and I prefer them that way) however if you prefer them sweeter then use 1 C sugar.
Nutrition
Serving:
1
muffin
|
Calories:
160
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
256
mg
|
Potassium:
121
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Vitamin A:
1636
IU
|
Vitamin C:
1
mg
|
Calcium:
34
mg
|
Iron:
1
mg