Description
This Healthy Morning Glory Muffin recipe is moist, fluffy, sweet, and filled with nourishing ingredients and healthy enough to eat for breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened shredded coconut
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/8 tsp salt
- 1 cup shredded carrots (tightly packed, about 2 medium carrots)
- 1/4 cup raisins
- 1/4 cup walnuts, chopped
- 1 flax egg (1 tbsp ground flax + 3 tbsp water) ( you can also use one large egg, beaten)
- 1/3 cup maple syrup
- 1/3 cup neutral oil
- 1/4 cup brown sugar
- 1/4 cup orange juice
- 1 tsp natural vanilla extract
Glaze (optional):
- 1/4 cup tahini
- 1/4 cup confectioners' sugar
- 1/4 tsp coriander
- 1/4 tsp natural vanilla extract
- 2 tbsp plant milk
Instructions
- Preheat the oven to 375F. Line a 12 cup muffin tins with liners (preferably foil), and coat them with cooking spray
- Combine the flour, coconut, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl and mix well. Add the shredded carrots, raisins, and walnuts, and mix so all the ingredients are well coated with flour. Set aside
- In a medium bowl, combine egg or flax egg, maple syrup, oil, brown sugar, orange juice, and vanilla and whisk until well incorporated. Add to the flour mixture and mix until just combined (do not over mix)
- Fill the liners about 2/3 with muffin batter (about 1/4 to 1/3 cup each). Bake for 22-25 minutes
- In the meantime, prepare the glaze. Whisk together the tahini, sugar, coriander, and vanilla until well combined. Whisk in the milk, one tablespoon at a time, until smooth. Drizzle over cooled muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (without glaze)
- Calories: 203
- Sugar: 12.9
- Sodium: 34.7
- Fat: 9.8
- Saturated Fat: 2.1
- Unsaturated Fat: 7.2
- Trans Fat: 0
- Carbohydrates: 27.6
- Fiber: 1.5
- Protein: 2.5
- Cholesterol: 0