Muffin love <3
That’s what we do around here. We love muffins. Especially the kind that are loaded, and I mean with pure goodness. Goodness = Apples, carrots, coconut, raisins, yogurt, flax, a heap of spices… all topped with more coconut and walnuts. It’s pretty fabulous, and the perfect thing to grab on the way out the door in the morning, for a snack, or for dessert after dinner. So basically just anytime you want something delicious to eat [here that means pretty much all the time].
And what’s super cool is that the yogurt in these puppies [aka muffins] make them supermoist [sorry], which translates to superdelicious. And there’s just enough brown sugar to provide a hint of sweetness without overpowering the natural wholesomeness of the other ingredients. It’s just the perfect combination of all these beautiful things.
The other beautiful thing is that we used to eat Morning Glory muffins from a local bakery when I was growing up. They were my dad’s absolute favorite muffin. We didn’t have them often because they were loaded with butter and oil, and although they were delicious, my mom didn’t want us eating them all of the time.
So I’ve always wanted to find a healthier way to make a morning glory muffin, of course without sacrificing flavor or texture, and you guys. I did it. Like I said earlier, these things are SO tender and so perfect, they just melt in your mouth. I may go as far as to say they are better than the full-of-fat kind we had from the local bakery [no joke, they left oil stains on your fingers…]. So I promise you, if you’re a muffin fan, and especially a morning glory muffin fan, these are for you.
Or if you don’t even know what a morning glory muffin is, and you just love to eat, these are for you.
And you and you and you.
- 2 cups old-fashioned oats
- ¼ cup almond meal
- 2 Tbsp. flax seed meal/ground flax seed
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
- ¾ tsp. coarse salt
- 3 large eggs
- ½ cup dark brown sugar
- 6 oz. nonfat Greek yogurt
- 2 tsp. vanilla extract
- 2 Tbsp. canola oil
- 2 cups carrots, finely shredded
- 1 medium granny smith apple, skin on, finely shredded
- ½ cup raisins
- ½ cup shredded or grated unsweetened coconut
- ½ cup chopped walnuts
- Preheat oven to 375 degrees. Prepare 12-cup muffin tin with muffin tin liners coated with cooking spray.
- In the bowl of a stand mixer and using the paddle attachment, combine oats, almond meal, flax seed, baking soda, cinnamon, ginger, nutmeg and salt.
- In a separate mixing bowl, whisk together eggs, brown sugar, yogurt, vanilla extract and canola oil. Fold in carrots, apple, raisins and ¼ cup coconut.
- Turn the stand mixer on low and slowly add the wet ingredients to the dry. Mix until just combined (do not over mix).
- Scoop a heaping ¼ cup of muffin mix into each liner. Top each with remaining coconut and chopped walnuts. Bake for 20-22 minutes, until toothpick inserted into the center comes out clean. Allow to cool on a wire rack.