Morning Glory Muffins

Morning glory muffins

Today, I woke up early…I'm talking 5:45am on a Saturday kind of early. After about 20 minutes of trying to get back to sleep, I gave up, got up, and went for a run. The streets are peaceful at that time of the morning! When I got home, I wanted to bake. After having ran, I didn't want to make something loaded with butter and sugar, but instead, something that is healthy and nutritious. I decided to go with these muffins. With whole wheat flour, applesauce replacing some oil, and a reduced amount of sugar, I think they are about as healthy as you can get with muffins. Add in apple, walnut, and carrot and an already healthy muffin gets even healthier! These muffins were the best post-run breakfast treat. I look forward to enjoying them throughout this coming week.

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount) 

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack. 

SOURCE: Elly Says Opa!