Brimming with warming spices, texture, and flavour these utterly delicious Morning Glory Muffins are nutritious enough for a breakfast on-the-go, or for a snack that will leave you completely satisfied. As always, please read through the recipe notes for lots of tips you will find helpful.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 12muffins
Ingredients
1/2cup(75g) raisins(see notes)
1/4cuphot milk (any dairy, or plant-based milk will work)
2cups(220g) Spelt flour(see notes for flour substitutions)
1/2cup(45g) oat flour
2teaspoonsground cinnamon
1/4teaspoonnutmeg optional
2teaspoonsbaking soda
1/2teaspoonsalt
2large eggs
1/3cupcoconut oil
1/3 cup(60g) unsweetened applesauce
1/2cup(100g) light brown sugarpacked
2teaspoonsvanilla extract
2cups(225g) shredded carrots you'll need about 4-5 medium/large peeled carrots (I use a box grater)
3/4cup(100g) shredded apple1 small apple such as Honey crisp, Courtland, Granny Smith (I use a box grater)
1/2cup(42g) unsweetened shredded coconutoptional
1/2cup(65g) chopped walnuts (or pecans)optional
3tablespoonspepitas (pumpkin seeds) optional for topping
Instructions
Preheat oven to 375ºF.
Spray a 12-count muffin pan with non-stick spray (see notes if using liners).
In a small bowl, soak the raisins with the 1/4 cup hot milk while you prepare the other ingredients.
In a large bowl, whisk together spelt flour, oat flour, cinnamon, nutmeg (if using), baking soda, and salt.
In a separate bowl, combine the eggs, coconut oil, applesauce, brown sugar, and vanilla. Whisk until smooth and emulsified. Stir in the grated carrots, apple, shredded coconut, walnuts, and raisins with the milk.
Use a spatula to fold the dry ingredients into the wet ingredients until the batter is weel combined, but do not overmix.
Divide the batter evenly among the wells of the prepared muffin pan, filling all the way to the top. Sprinkle the tops with pepitas, if using.
Bake for 23 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. (See notes for achieveing a bakery-style domed muffin).
Allow the muffins to cool in the pan for 10 minutes then transfer to a wire rack to finish cooling before serving.
Leftover muffins can be stored at room temperature for up to 2 days or in the refrigerator for 1 week.
Notes
Raisins: You can omit the raisins if you wish but still add the 1/4 cup of milk (lukewarm) to the batter.Flour Substitutions: If you wish to make these muffins using only all-purpose flour, simply use 2 cups all-purpose flour, and eliminate the oat flour. Alternatively, you can use 1 cup spelt flour, and 1 cup all-purpose, if you wish. A Note On Muffin Liners VS No Muffin Liners:The muffin pan I use is great for releasing even the stickiest of batters so I don't use muffin liners. I simply grease them lightly and absolutely nothing sticks. Eliminating the use of muffin liners also means the wells can accommodate a lot more of the batter. However, if you are using standard muffin liners, you will need to use a second muffin pan or bake in batches.In other words, this recipe makes 12 very large muffins without the use of standard muffin liners, or 14-16 muffins using standard muffin liners.Bakery-Style Domed Muffins: If you want muffins with bakery-style domed tops, you can bake the muffins at a high temperature to start, then lower the temperature for the rest of the baking time. The initial blast of heat encourages the leavening agents (baking soda and/or baking powder) in the batter to react faster, making the muffins taller and dome-y. I really like the look of the domed muffins and almost always use this method to bake my muffins. If tending to the temperature change seems too fussy for you, simply stick to the standard baking time provided in the recipe. Here's what you do for bakery-style domed muffins:Preheat oven to 425ºF. Bake the muffins for 6 minutes (set a timer!) then lower the temperature to 350ºF. Bake for an additional 16 to 18 minutes, until the tops are lightly golden brown, the muffins are nicely domed, and a toothpick comes out clean.Using this method, I find the total baking time for 12 large muffins to be about 24 minutes. For 14 to 16 muffins, the total baking time is closer to 22 minutes. As always, adjust accordingly if your oven runs hotter or cooler. To Freeze: Extra muffins can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight, or on the counter for 3 – 4 hours. Warm slightly in the oven or microwave, if desired.