• Morning Glory Muffins

    From Ben Collver@1:105/500 to All on Tue Jan 6 08:04:11 2026
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Vegan Whole Wheat Morning Glory Muffins
    Categories: Muffins
    Yield: 12 Muffins

    2 1/4 c Whole wheat flour (270 g)
    1 ts Baking powder (5 g)
    1/2 ts Baking soda (5 g)
    1/2 ts Salt (3 g)
    2 ts Ground cinnamon (6 g)
    1/2 ts Ground ginger (1.5 g)
    1/2 ts Ground nutmeg (1.5 g)
    3/4 c Light brown sugar (150 g)
    2 tb Ground flaxseed (14 g)
    1/2 c Shredded unsweetened
    -coconut (40 g)
    1/3 c Unsweetened applesauce
    - (80 g)
    1/3 c Coconut oil or neutral oil
    - (80 ml); melted
    1 ts Vanilla extract (5 ml)
    3/4 c Unsweetened plant milk
    - (180 ml)
    1 1/2 c Carrots (2 md); grated
    1 Apple (100 g);
    - peeled & grated
    3/4 c Crushed pineapple (170 g);
    - well drained
    1/2 c Raisins, chopped dates, or
    - cranberries (80 g)
    1/2 c Walnuts or pecans (60 g);
    - chopped
    2 tb Pumpkin seeds (20 g);
    - for topping

    Preparation time: 20 minutes
    Cooking time: 25 minutes

    With cozy spices, carrots, pineapple, and apple, along with a nutty
    crunch, these vegan morning glory muffins are super moist and so
    delish!

    Preheat the oven to 350?F (175?C). Line a 12-cup muffin tin with
    paper liners or lightly grease with oil.

    In a large bowl, whisk together whole wheat flour, baking powder,
    baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and
    ground flaxseed.

    In a separate medium bowl, whisk together brown sugar, applesauce,
    melted oil, vanilla, and almond milk until smooth.

    Pour the wet mixture into the dry ingredients and stir gently until
    just combined--do not overmix. The batter will be thick.

    Gently fold in grated carrots, grated apple, crushed pineapple,
    raisins, and chopped nuts until evenly distributed.

    Divide the batter evenly among the muffin cups, filling them to the
    tops. Don't worry--the batter doesn't rise much. Sprinkle pumpkin
    seeds on top if using.

    Bake for 25 to 28 minutes, or until a toothpick inserted into the
    center comes out clean.

    Allow the muffins to cool in the pan for 5 minutes, then transfer
    them to a wire rack to cool completely.

    Recipe by Jessica Hylton

    Recipe FROM: <https://jessicainthekitchen.com/morning-glory-muffins/>

    MMMMM
    --- SBBSecho 3.23-Win32
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)