Description
Keep your dirty dishes to a minimum with this one-bowl recipe. These delicious morning glory muffins are versatile and convenient for breakfast or to snack on.
Ingredients
Units
Scale
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup maple syrup
- 1/4 cup olive oil
- 2 eggs
- 8 oz unsweetened apple sauce (2 apple sauce lunchbox cups)
- 3 packed cups of fresh grated fruit and veg (I used 2 medium carrots, 1 zucchini, and 1 gala apple) – wring out as much liquid as you can with a kitchen towel
- 1/2 cup unsweetened shredded coconut
- 3/4 tsp salt
- 1 tsp cinnamon
- Freshly grated nutmeg (optional but I think makes a difference in the flavor)
- 1/4 cup oat flour (take 1/4 cup rolled oats and blitz in a blender into a coarse flour, or use store bought oat flour)
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- Sliced almonds and rolled oats for topping
Instructions
- Preheat oven to 400 degrees F and line a 12-cup muffin tray with liners.
- Mix the brown sugar, maple syrup, and olive together in a stand mixer until smooth and syrupy
- Add the eggs, and combine
- Add the apple sauce and combine
- Add the grated fruit and veg and combine
- Add the shredded coconut and combine
- Whisk the dry ingredients and spices together in a bowl, then add to the bowl of the stand mixer. Stir in mixer until JUST combined, finish mixing by hand with a spatula – this will help prevent over mixing and tough muffins
- Fill muffin liner cups all the way to the top (I used three scoops of a 1.5 tbsp cookie scoop) – this will help get more of a domed bakery look rather than filling 3/4 of the way to the top
- Bake at 400 degrees F for 23 – 25 minutes until a toothpick comes out clean – don’t overbake these
- Let cool in muffin tray for 5 minutes, then cool on a wire rack. enjoy!