Oh my… these are tasty muffins. Since they are jam packed with fruit and veggies, I can pretend they are super healthy. If it is zucchini season, feel free to throw some in. Just discard as much liquid as you can from them or they will be gummy. We make jumbo muffins for this recipe so they have a real bakery feel. If you prefer regular sized muffins, you will get 12 from this recipe. Just reduce baking time by 10 minutes.
Morning Glory Muffins
Oh my… these are tasty muffins. Since they are jam packed with fruit and veggies, I can pretend they are super healthy. If it is zucchini season, feel free to throw some in. Just discard as much liquid as you can from them or they will be gummy. We make jumbo muffins for this recipe so they have a real bakery feel. If you prefer regular sized muffins, you will get 12 from this recipe. Just reduce baking time by 10 minutes.
Nutrition
Ingredients
Method
- Preheat oven to 350 degrees. Grease a jumbo muffin pan.
- Whisk the baking mix, cinnamon, nutmeg, ginger, cloves, salt, and baking soda together in large bowl.
- Whisk brown sugar, oil and coconut yogurt in medium bowl. Use a little muscle here and really get the liquids blended together. Fold in apples, carrots and pineapple.
- Make a well with the dry ingredients, and fold in the fruit mixture until just incorporated. Add the craisins and coconut and apple cider vinegar. Quickly pour the batter into prepared pan and sprinkle with the granulated sugar
- Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 30 to 35 minutes. Let muffins cool in pan on wire rack for 10 minutes. Remove muffins from pan and let cool completely on wire rack. Serve.
