Morning Glory Muffins

Start your day with these delicious and nutritionally dense Morning Glory muffins using our organic Sonora whole wheat flour. You can even bake and freeze to thaw for whenever you need a quick breakfast on the go! 

Download a printable version of the recipe here.

© Barton Springs Mill Test Kitchen

Recipe by: Pamela Thibodeaux- Recipe Developer

Morning Glory Muffins 

Yield: 12 standard muffins 

Ingredients:

230g BSM Sonora whole wheat flour

7g baking soda

5g fine sea salt

6g ground cinnamon

2g ground nutmeg

150g light brown sugar

120g coconut oil (melted)

140g applesauce (no sugar added, room temp)

3 large eggs (room temp)

160g carrots (grated)

100g raisins

60g shredded coconut (unsweetened)

85g pecans (chopped, toasted)

Method:

Preheat an oven to 350°F.

In a large mixing bowl or the bowl of a stand-up mixer, whisk together the brown sugar, melted coconut oil, and eggs. Add the applesauce and grated carrots to the wet mixture, and whisk once more until combined.

In a separate bowl, combine the dry ingredients. Fold the raisins, coconut, and pecans into the dry mixture. This will ensure the add-ins are evenly dispersed in the batter once baked.

Fold the dry ingredients into the wet ingredients in two batches. Fold well until there are no visible dry bits.

Spoon the batter evenly into a 12-count muffin pan. It will look overfull, but these will bake tall intentionally. Bake for 23-25 min or until a tester comes out clean. Remove the muffins from the pan and enjoy warm with butter! The flavor gets better over time and the muffins will hold well for up to five days at room temperature. These are great to bake and freeze once completely cooled for a quick treat or breakfast!