Need a muffin recipe that is so delicious that you’ll want it over and over again, but one that is healthy as well? These muffins have enough staying power and nutrition to keep you satisfied all morning. They are totally yummy. Serve them warm, and not only for breakfast!
Recipe for Morning Glory Muffins
1 3/4 cups whole wheat pastry flour or sprouted spelt flour
1/4 cup hemp protein powder (see photo below if this is new to you)
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
A few gratings of nutmeg
2/3 cup brown sugar
1/2 cup milk
1/3 cup unsweetened applesauce
3 tablespoons coconut or peanut oil
1 tablespoon butter
1 tablespoon lemon juice
1 1/2 cups can unsweetened chopped pineapple, very well drained
1 cup carrots
1/2 cup raisins or chopped dates
1/4 cup pecans or walnuts, toasted until fragrant, and chopped
2 tablespoons flax seeds or flax meal
Preheat oven to 375˚F.
Grease two 12 cup muffin pans (or two 6 cup extra large muffin pans.)
(We usually do one of each so we have both small ones and large ones on hand. See first photo below.)
Sift together all dry ingredients together and set aside.
Whisk all of the wet ingredients together and set aside.
In a third bowl combine all the mix-ins, and toss to mix well. Sprinkle 1 tablespoon of the flour mixture over the mix-ins and stir to combine.
Pour the wet mixture into the dry and stir together using as few strokes as possible. The mixture should be not fully combined with spots of dry here and there. Add the mix-ins, combining with just a very few strokes.
Scoop the batter into the prepared muffin tins, filling each about two thirds full. Bake 20 – 25 minutes until a toothpick comes out clean. Remove from oven and let cool on a wire rake for a couple minutes before serving.