How To make Morning Glorious Muffins
1 3/4 cups Flour
1 cup Whole wheat flour
3/4 cup Sugar
2 1/2 teaspoons Baking soda
1 teaspoon Baking powder
2 1/2 teaspoons Cinnamon
1/2 teaspoon Salt
2 1/3 cups Carrots; peeled
shredded
2 1/3 cups Apples; peeled :
shredded
2/3 cup Coconut
2/3 cup Raisins
2/3 cup Walnut pieces
3 Eggs -- beaten
1/2 cup Oil
1 teaspoon Vanilla
3/4 cup Unsweetened applesauce
3/4 cup Plain or vanilla yogurt
or grease cups of muffin pans. In medium mixing bowl, combine fours, sugar, baking soda, baking powder, cinnamon, and salt. Set aside. In large mixing bowl, combine carrots, apples, coconut, raisins, and walnuts. Add eggs, oil, vanilla, applesauce, and yogurt. Combine flour mixture with ingredients in large mixing bowl. Mix just to moisten dry ingredients. Divide batter into 24 muffin cups. Bake 20 - 25 minutes or until tester inserted comes out clean. Remove muffins from pan to wire rack to cool. Serve with softened or whipped cream cheese.
Source: Have Breakfast with Us. . .Again.
How To make Morning Glorious Muffins's Videos
QUICK & EASY VEGAN MORNING GLORY MUFFINS
Happy Easter Kale Sandwichers!!!
How about some delicious muffins for Sunday brunch? Here's our incredibly simple recipe for vegan Morning Glory muffins. We don't really bake much because we're terrible at baked goods but these muffins never fail us and they're super delicious and nutritious to boot! Most people like to grate the carrots, but this is way easier and less time consuming. Feel free to add any nuts, seeds and dried fruit to your liking. These kinda remind us of the muffins we use to eat at Second Cup Coffee Co. from our non-vegan days.
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Dry Ingredients
2 cups flour
1/2 cup oatmeal
2/3 cup sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/3 cup chopped nuts (we used a mix of pecans & walnuts)
1/3 cup shredded coconut
1/3 cup raisins (or any dried fruit of your choice)
Wet Ingredients
2-3 carrots (small-medium size; about 250 grams total)
1 apple
2/3 cup pineapple (drained if using canned)
1/2 cup water
3 tbsp melted coconut oil
1 tsp vanilla extract
Combine dry ingredients together in a mixing bowl and set aside. Blend carrots, apple, pineapple and water. Pour wet ingredients (including vanilla and melted coconut oil) into dry ingredients and mix until just combined. (Try not to over-mix the batter, it's okay if flecks of flour remain).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin pan or use muffin liners. Fill with batter and bake for 20-25 minutes or until toothpick come out clean. Cool on a rack or paper towel lined plate. Enjoy!
Makes 12-14 muffins.
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Morning Glory Muffins!
Studded with apples, carrots, pecans and coconut and spiced with cinnamon and ginger these soft muffins are sure to be your next favorite morning treat!
Recipe is on my blog!
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How to Make these ‘Morning Glory Muffins’ ????
How to Make Morning Glory Muffins | Muffin Recipe | Allrecipes.com
Get the recipe for Morning Glory Muffins at
Watch how to make a low-fat morning muffin that's moist and loaded with good stuff like carrots, raisins, apple butter, cinnamon, vanilla, wheat germ, and walnuts. A delicious and healthy way to start the day.
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Sourdough Morning Glory Muffins - A Great Way to Use Discarded Sourdough Starter!
These sourdough morning glory muffins make a delicious breakfast or snack. They are soft and filled with flavors from apples, carrots, raisins, orange zest, shredded coconut and walnuts. Made with sourdough starter discard.
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Morning Glory Muffins Recipe
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Ingredients:
2 cups all purpose flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 tbsp baking powder
2/3 cups vegetable oil
1 cup brown sugar
3 large eggs
3/4 cup apple sauce or can crushed pineapple
2 tsp vanilla extract
zest of half an orange
2 cups shredded carrots
1/2 cups raisins
3/4 cup shredded coconut
1/2 cup pecan, chopped
Instructions:
1. Preheat oven to 400 degrees F. Line a jumbo or a 12 cups muffin pan with liners.
2. In a medium sized bowl, whisk together the flour, baking powder, cinnamon, ginger and salt. Set aside.
3. In a large bowl, whisk together oil, eggs, brown sugar, vanilla and orange zest. Whisk until well combined.
4. Add flour mixture to wet ingredients, add shredded carrots, raisins, shredded coconut and chopped pecans. Fold everything together gently just until combined and no flour lumps remain.
5. Spoon the batter into liners, filling them all the way to the top. Bake for 23-25 or until a toothpick inserted in the middle comes out clean. For regular size muffins bake for 15-18 minutes.
6. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool until ready to eat.