Morning Glory Muffins

I love a muffin that is one part good for you and one part treat. I find Morning Glory muffins are a good combination of that. Full of apple, carrots, dried fruit, nuts and warm spices -it is like an extra special carrot cake. And honestly, no one would judge you if you added cream cheese frosting on top.

This recipe will make 12 big muffins. But I usually make 18 regular-sized muffins. You can also make minis, just reduce the baking time.

I have definitely swapped out some of the ingredients if I didn’t have them handy or wasn’t in the mood for them. Don’t like the raisins? Just use dried cranberries or cherries! Not a fan of walnuts? Pecans work great! No apples? Use a pear! Hate coconut? Leave it out!

These muffins freeze well too. I like to individually wrap them and pop them in a freezer bag so that I can take one out as I need. One thing I will note is sometimes wheat bran is a little tricky to find at my local grocery stores. I have used oat bran and it works just as well.

Morning Glory Muffins

Ingredients:

• 1/3 cup golden raisins

• 1/3 cup dried cranberries

• 2 cups of all-purpose flour

• 1 cup of light brown sugar, packed

• 2 tsp baking soda

• 1 tbsp ground cinnamon

• 1 tsp ground ginger

• 1/4 tsp ground cardamom (optional, but tasty)

• 1/4 tsp ground nutmeg (optional, but tasty)

• 1/2 tsp kosher salt

• 3 large eggs, room temperature

• 2/3 cup vegetable oil, (I have used canola or avocado oil)

• 1/4 cup orange juice

• 2 tsp vanilla

• 2 large carrots, grated (about 2 cups)

• 1 large apple, grated (about 3/4 cup)

• 1/2 cup shredded coconut, unsweetened

• 2/3 cup walnuts, chopped

• 1/3 cup wheat bran

Directions:

1. Preheat your oven to 375 degrees and line your muffins tins!

2. In a small bowl, cover your raisins and dried cranberries in hot water. Set aside to soak. **This step is totally optional but I find it helps to ensure your dried fruit aren’t super dry and chewy once the muffins have baked.

3. In a large bowl, whisk together the flour, brown sugar, baking soda, spices and salt. Be sure to break up any brown sugar clumps with your whisk (or with your fingers).

4. Using a silicone spatula, mix the grated carrot and apple into the dry ingredients, making sure to break up any clumps and coating the carrot and apple in the dry ingredients.

5. In a separate bowl or a glass measuring cup, whisk together the eggs, oil, vanilla and orange juice. Add to the flour mixture and stir in but don’t fully incorporate.

6. Squeeze some of the water out of the dried fruit. Add it to the batter along with the coconut, wheat bran and chopped walnuts. Stir until the batter is fully incorporated. Be careful to not overmix! No one likes gummy muffins!

7. Using an ice cream scoop, divide the batter evenly into the prepared muffin tins. Bake for about 25-28 minutes or until a toothpick inserted into the centre of a muffin comes out clean with a few moist crumbs.

   Enjoy!