These morning glory muffins are packed with healthy whole grains, dried fruit, and just a touch of sweetness, making them perfect for breakfast on the run or an afternoon snack.
Non-stick baking spray or melted butter (to grease muffin tin
1cupall-purpose flour(4.4 ounces)
4ouncesflax seed meal
4ouncesbran flouror whole wheat flour
1cupgranulated sugar(7.5 ounces)
6tablespoonsraw honey
1tablespoonbaking soda
1tablespoonground cinnamon
1cupfinely grated carrot(10 ounces)
½cupfinely grated unpeeled apple(4 ounces)
¼cupraisins
¼cupdried cranberries
3largewhole eggs
2largeegg whites
5tablespoonsavocado oilor grapeseed oil
¼cuppumpkin puree
⅓cupunsweetened applesauce(3 ounces)
1tablespoonvanilla extract
Instructions
Heat oven to 350 degrees F.
Grease 24 muffin tins with baking spray or melted butter.
Place all dry ingredients into a large mixing bowl; Set aside.
In the bowl of a stand mixer that's been fitted with the paddle attachment, combine eggs, egg whites, oil, pumpkin puree, applesauce and vanilla.
Add dry ingredients. Mix on low speed, just until combined (do not over mix!)
Stir grated apples and carrots into the batter with a wooden spoon.
Scrape down sides of bowl, then stir in dried cranberries and raisins.
Fill muffin cups 2/3 full with batter. Place onto center rack of heated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove pan with muffins from oven and transfer to a wire cooling rack for 5 minutes before removing the warm muffins. All muffins to cool on rack for a couple more minutes before serving.