Morning Glory Muffins

Morning Glory Muffins

Good morning everyone! I am very excited (and also a bit nervous) to share this recipe with you! I don’t do a ton of baking, but knew I wanted to come up with some easy snack ideas for John Robert’s lunchbox. So, I scoured the internet for muffin recipes, took notes, and tried my hand at making my own based on what I had. I am pleased to say, these are #dairyfree and #nutfree! Now, I just want to “warn you”…these are healthy. Think hearty. This is not a sugary streusel muffin. This is not dessert. This is breakfast. Ok, you’ve been told. Also, If you make these PLEASE let me know because I’m not lying when I say it gives me low-key anxiety to post a recipe with such specific measurements.

NTK Morning Glory Muffins
(because cinnamon-apple-zucchini-oatmeal-whole grain muffins sounded too long)
*yields approx 24 muffins (because who ever wants to only bake 12 when you could bake 24 and FREEZE THEM!)

YOU WILL NEED:

DRY:
2.5 cups whole wheat flour
2.5 cups old-fashioned oats
2 tsps baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ginger (dried or fresh)
1/2 tsp all spice

WET:
2 cups unsweetened applesauce
1 cup light coconut milk
2 tbs lemon juice
1 c brown sugar
4 tbs coconut oil, melted
2 eggs
1 tsp vanilla extract (optional)
1 large (or 2 small) apples, diced or grated
1 zucchini (approx 1 cup), diced or grated

INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with muffin wrappers (or spray with nonstick cooking spray). I used my silicone muffin pan so didn’t need to do either.
3. Combine all dry ingredients except the apple and zucchini in your stand mixer bowl (or large bowl if using hand mixer).
4. In another bowl, combine all wet ingredients.
5. Pour the wet ingredients into the dry ingredients and mix till combined.
6. Add the apple and zucchini and stir slowly until just combined.
7. Bake for 20-25 minutes.
8. Allow to cool and enjoy! I like to cut one in half and slather it in PB or honey butter
9. Store those you won’t eat quickly in the freezer! By really, you should. Because of the fresh fruit.

NTK Morning Glory Muffins

February 28, 2018
: 24 muffins

By:

Ingredients
  • DRY:
  • 2.5 cups whole wheat flour
  • 2.5 cups old-fashioned oats
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ginger (dried or fresh)
  • 1/2 tsp all spice
  • WET:
  • 2 cups unsweetened applesauce
  • 1 cup light coconut milk
  • 2 tbs lemon juice
  • 1 c brown sugar
  • 4 tbs coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla extract (optional)
  • 1 large (or 2 small) apples, diced or grated
  • 1 zucchini (approx 1 cup), diced or grated
Directions
  • Step 1 Preheat oven to 375 degrees
  • Step 2 Line a 12 cup muffin tin with muffin wrappers (or spray with nonstick cooking spray). I used my silicone muffin pan so didn’t need to do either
  • Step 3 Combine all dry ingredients except the apple and zucchini in your stand mixer bowl (or large bowl if using hand mixer)
  • Step 4 In another bowl, combine all wet ingredients
  • Step 5 Pour the wet ingredients into the dry ingredients and mix till combined
  • Step 6 Add the apple and zucchini and stir slowly until just combined
  • Step 7 Bake for 20-25 minutes
  • Step 8 Allow to cool and enjoy! I like to cut one in half and slather it in PB or honey butter
  • Step 9 Store those you won’t eat quickly in the freezer!

 


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