Healthy Morning Glory Muffins
Gluten free, dairy free and refined sugar free. Full of healthy ingredients.
Servings: 20 muffins
Calories: 160kcal
Ingredients
- 1 ½ cup carrots about 4 medium carrots
- 1 large Granny Smith apple peeled
- ⅓ cup almonds or any nut
- ½ cup dried cranberries or raisins
- 2 ¼ cup whole wheat flour or gluten free flour blend
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ - 1 cup coconut sugar or maple syrup or granulated white sugar
- 1 cup unsweetened applesauce
- 1 cup almond milk any milk will work
- ½ cup vegetable oil
- 2 large eggs room temperature
Instructions
- Preheat oven to 425°F. Grease muffin pan or line with paper liners and set aside.
- In a large bowl combine flour, sugar (if using granulated) baking soda, salt, cinnamon, and ginger.
- Using a food processor finely chop nuts, apple, and carrots. They can all go in together for a quick chop.
- Mix chopped carrots mixture and cranberries with flour mixture.
- Make a well in the mix and add apple sauce, milk, oil, and eggs (and maple syrup if using instead of granulated sugar).
- Gently combine making sure not to over mix.
- Using a large cookie scoop (3 tablespoons), scoop into muffin tin and fill just below the rim.
- Bake 5 minutes at 425°F. Reduce temp to 350°F and bake for another 12-15 minutes until tops bounce back when lightly touched.
- Muffins are best right out of the oven (with butter), but will keep at room temperature for 2 days or up to one week in the refrigerator.
Notes
*½ cup sugar made these just a touch sweet (my husband and I prefer them that way) however if you prefer them sweeter then use 1 cup sugar.
Nutrition
Serving: 1muffin | Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 256mg | Potassium: 121mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1636IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg