Michelle’s Morning Muffins
When I lived in Halifax, Canada, there was a little bakery that had these fresh every morning and I absolutely loved them. I can’t believe it’s taken me this long to actually bake some here in New Zealand! It certainly won’t be the last. These are a cross between a carrot cake and an apple cake and everything in between. Don’t be put off by the long ingredient list.. they are VERY easy to make.
2 cups of whole wheat flour *
2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/3 cup LSA or ground flaxseed
1/4 cup brown sugar
1/2 cup chopped walnuts or pecans (pumpkin seeds and sunflower seeds are also good)
3 large eggs
1/4 cup runny honey or maple syrup
1/3 cup neutral tasting oil
Zest from 1 orange
1/3 cup orange juice (from same orange) 🙂
1 tsp vanilla paste or extract
1/2 cup raisins (optional – I didn’t put any in because I don’t like raisins but traditional morning glory muffins have them in it)
1 cup grated apple
2 cups grated carrot
Preheat the oven to 180C/ 350F
In a large bowl, mix the dry ingredients together thoroughly
In another bowl mix the wet ingredients together (except for the raisins, apple and carrot)
Add the raisins, apple and carrot to the wet mixture.
Add the bowl of wet ingredients to the bowl of dry ingredients and mix together until fully incorporated. Spoon even amounts into a prepared 12 muffin muffin tin.
Optional: Sprinkle with pumpkin seeds, coconut, or sliced almonds. Or if you’re feeling fancy you can sprinkle with your favourite granola or muesli (I used High Protein Breakfast Co apple crumble flavour).
Bake for roughly 25 minutes until they are firm and cooked through.
Allow to cool then place on a wire rack to finish cooling.
See? Easy peasy. 🙂
Enjoy with lashings of butter.
* For anyone who feels a bit of anxiety about the wheat, the carbs, or the sugar… please consider my Empowered Eating Course. Life is too short and healthy eating isn’t so black and white.