Morning Glory Muffins

Ingredients

  • 2 ¼ cups  white whole wheat flour or gluten-free* flour

    1. 2 tsp ground cinnamon

    2. ½ tsp ground allspice

    3. 1/2 tsp ground ginger (or 1 Tbsp Fresh Ginger)

    4. ¼ tsp ground nutmeg

    5. 1 ½ tsp baking powder

    6. ¾ tsp baking soda

    7. ¼ tsp salt

    8. ½ tbsp unsalted butter or coconut oil, melted and cooled slightly

    9. 2 large egg whites, room temperature

    10. 2 tsp vanilla extract

    11. 1/4 cup maple syrup or honey

    12. ½ cup plain nonfat Greek yogurt

    13. 1 cup milk, divided

    14. 1 ½ cups freshly grated carrots (about 2 medium-large, peeled first!)

    15. ¾ cup finely diced Fuji apple (about 1 small)

    16. ¼ cup raisins

    17. 2 tbsp finely diced pecans

    18. 2 tbsp shredded unsweetened coconut

Directions

  1. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray or use muffin liners.

  2. In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and honey or maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining ½ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. Gently fold in the carrots, apples, raisins, pecans, and coconut.

  3. Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Recipe adapted from amyshealthybaking