Healthy Morning Glory Muffins
Gluten free, dairy free and refined sugar free. Full of healthy ingredients.
Servings: 20 muffins
Calories: 160kcal
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: 1muffin | Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 256mg | Potassium: 121mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg