Morning Glory Muffins

17 ingredients
4 steps

Ingredients

  • 1-3/4 cup Unbleached Flour
  • 1/2 cups Whole Wheat Flour
  • 1 cup Evaporated Cane Juice
  • 1-1/2 teaspoon Ground Cinnamon
  • 1/2 teaspoons 5 Spice Powder
  • 2 teaspoons Baking Soda
  • 1/2 teaspoons Sea Salt
  • 1/2 cups Unsweetened Grated Coconut
  • 3/4 cups Golden Raisins
  • 1 whole Apple, Peeled And Grated On A Box Grater
  • 1/2 cups Applesauce (unsweetened)
  • 2 cups Carrots, Peeled And Grated On A Box Grater (about 3 Large Carrots)
  • 1/2 cups Walnuts
  • 3 whole Eggs
  • 3/4 cups Canola Oil
  • 1/4 cups Olive Oil
  • 1-1/2 teaspoon Vanilla Extract

Directions

  1. 1
    1) Preheat your oven to 350 degrees. Spray your muffin tins with nonstick spray or butter and flour them.
  2. 2
    2) In a large bowl, whisk together the flours, cane juice, cinnamon, 5 Spice, baking soda, and salt. Stir in the coconut, raisins, grated apple, applesauce, carrots, and nuts and toss to combine.
  3. 3
    3) In a separate bowl, whisk the eggs and the oils with the vanilla extract. Pour into the bowl with the dry ingredients and stir to incorporate.
  4. 4
    4) Spoon the batter into the muffin cups, about 7/8 of the way full. Bake for 30-35 minutes until a cake tester comes out clean and they are a rich brown color. Cool them in the tins for 10 minutes and then turn onto a rack to finish cooling.

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