Recipe Re-do: Morning Glory Muffins

 I have a busy week ahead with early start times and lots of demands at work. I have been stressing for days about what breakfast food I can grab and run out the door to make my 7 am start time. Today, I decided to re-make these delicious morning glory muffins, with a few adaptations.

I love that these recipes has so many fruits and vegetables, but how many servings does each one have really? Let me break it down...

1 apple - 1 serving

1/2 cup applesauce - .5 serving

3/4 cup raisins - 3.8 servings

6 carrots - 12 servings

8 oz pineapple - 1.4 servings

/ 18.7 servings per recipe, .6 servings per muffin

So, if I have two muffins for breakfast, I'm getting > 1 servings of my fruits and vegetables for the day. It's not great, not terrible. As I said before, I do want to figure out how to add more protein to this - maybe next time I can add some flax seeds or something.

Ingredients

1/2 cup spelt flour
1 cup whole wheat pastry flour
½ cups sprouted wheat flour
¾ cup almond flour
1 cup sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
1 can (8 ounces) crushed pineapple, drained
2 cups finely grated carrots (from about 6 carrots)
1 large crisp apple, such as Fuji, Gala, or Granny Smith
¾ cup golden raisins
2/3 cup coarsely chopped pecans or walnuts
3 large eggs
½ cup canola oil

½ cup applesauce
1 teaspoon pure vanilla extract

Directions

Position a rack in the lower third of the oven and preheat the oven to 350°F. Use cooking spray to coat 16 standard-size muffin cups or line them with cupcake liners.

Place the flour, sugar, cinnamon, baking soda, and salt in a large bowl and whisk well to combine.

Use a food processor, or similar device, to shred 2 cups of carrots and 1 large apple. Add the pineapple, carrots, apple, golden raisins, and nuts and stir to combine.

Place the eggs, oil, and vanilla in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir until just combined. Spoon batter into the prepared muffin cups, filling them almost to the brim.

Bake the muffins until they are brown and a toothpick inserted in the center of one comes out clean, 25 to 30 minutes.

Place the muffin pan(s) on a wire rack and let the muffins cool for 10 minutes. Remove the muffins from the pan to finish cooling. The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. Let the muffins thaw in the refrigerator overnight and return to room temperature before serving.

Check out the original post: https://foodinmanyforms.blogspot.com/2019/09/new-to-repertoire-morning-glory-muffins.html

Allergens: wheat, egg, nuts

Nutrition (1 muffin): 180 calories, 9 g fat, 1 g saturated fat, 23 mg cholesterol, 172 mg sodium, 146 mg potassium, 23 g carbohydrate, 3 g fiber, 15 g sugar, 3 g protein, 104% vitamin A, 3% vitamin C, 4% iron, 3% calcium
Cost (29 muffins): TBD