Morning Glory Muffins

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Not only are these muffins perfect for breakfast, they’re perfect to take with you as you head out the door for adventures. They’re dense and moist and will keep you going for hours.

 

 
I made these from the home made baking mix that I keep on hand. If you don’t want to mix up a batch, use 1 cup whole wheat pastry flour, 1 cup oatmeal flour, 4 teaspoons baking powder and 1/4 teaspoon salt. My version is based on this one.

Morning Glory Muffins
3 tablespoons ground flax seed meal
3/4 cup water
1 4-ounce jar applesauce (from the baby-food aisle)
1/3 cup canola oil
3/4 cup sugar
2 cups baking mix
1 tablespoon cinnamon
2 cups shredded carrots
1 apple, peeled, cored and shredded
1/2 cup raisins
1/2 cup coconut
1/2 cup pecan or walnut pieces
2 teaspoons vanilla extract

 

 
Preheat oven to 375.

Oil 12 muffin cups.

 
In a medium bowl, beat together flax seed meal and water on high until mixture thickens slightly. Add applesauce, canola oil, and sugar and beat on high until well-combined. Add baking mix and cinnamon and beat on low until just mixed in. Stir in remaining ingredients by hand. Spoon into the muffin cups, filling to the brim. Bake for 20 minutes, or until a toothpick inserted in the center comes out batter-free.

 

 

 

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