If you love to have a sweet treat for breakfast but want to eat healthier, then this is the recipe for you! These delicious muffins are packed with healthy ingredients while remaining absolutely irresistible.
Recipe from The New York Times: https://cooking.nytimes.com/recipes/1018519-morning-glory-muffins
Ingredients:
1 cup/120 grams all-purpose flour
¾ cup/85 grams whole-wheat flour
1½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup/177 milliliters whole milk
¾ cup/160 grams packed dark brown sugar
2 large eggs
¾ cup/90 grams shredded carrot (from 2 medium carrots)
½ cup/77 grams shredded apple (from 1 medium apple)
½ cup/57 grams unsweetened shredded coconut, toasted
¾ cup/90 grams finely chopped walnuts (or pecans), toasted
½ cup/118 milliliters melted coconut oil
Instructions:
Start off by preheating your oven to 350 degrees. This recipe should make 12 muffins in a standard muffin tin, but feel free to use whatever sizes you'd like!
I find it easier to prepare all my ingredients first, so I begin by shredding my carrots and apples, as well as toasting my coconut and nuts. You can also go ahead and melt your coconut oil.
Once you have everything ready, you can start mixing together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
Get out a larger bowl and whisk together your milk, dark brown sugar, and eggs until the mixture is relatively smooth.
Then, stir in your shredded carrot, apple, toasted coconut, and ½ cup of the walnuts into the wet mixture. Also add in the melted coconut oil.
Combine your wet and dry ingredients into the larger bowl with a large spatula. Fold the mixtures together until just combined. Don't overmix!
Put your finished batter into your lined muffin tin and bake for about 20 minutes until done. You'll know they are done once you can insert a toothpick into the center of one and it comes out clean.
Let them cool for about 5 minutes and then enjoy!
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