Morning Glory Muffins


1/2 cup raisins

2 cups Whole Wheat Flour

1 cup coconut sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

2 cups peeled and grated carrots

1 large apple, cored and grated

1/2 cup shredded coconut,

1/2 cup chopped pecans

1/3 cup sunflower seeds, optional

3 large eggs

2/3 cup coconut oil

2 teaspoons vanilla

1/4 cup orange juice

Preheat the oven to 375, then lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a bowl, cover raisins with hot water and set them aside to soak while you assemble the rest of the recipe.

Whisk together the flour, sugar, baking soda, spices and salt.

Stir in the carrots, apple, coconut, nuts, and sunflower seeds.

In a separate bowl, beat eggs, oil, vanilla and orange juice.

Add to the flour mixture and stir until evenly moistened.

Drain the raisins and stir them in.

Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).

Bake the muffins for 25 to 28 minutes, until they're nicely domed and a toothpick inserted in a muffins comes out clean.

Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.

Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.
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