Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Morning Glory Muffins
Packed full of fibre and flavour these muffins are a delicious way to start the day.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
1
hour
hr
Servings:
24
muffins
Author:
Elizabeth
Ingredients
300
grams
granulated sugar
340
grams
plain wholegrain flour
I used Marriages
1
tbsp
ground cinnamon
2
tsp
bicarbonate of soda
1/2
tsp
Shetland sea salt
45
grams
desiccated coconut
50
grams
walnuts
coarsely chopped
3
large
free-range eggs
250
ml
sunflower oil
1
tsp
vanilla extract
150
grams
pitted dates
chopped
1
large
apple
peeled and grated
260
grams
carrots
peeled and grated weight
Instructions
Preheat oven to 350 F/180 C/ 160 C fan and line 2 x 12 hole muffin tins with paper cases.
In a large bowl mix together the sugar, flour, cinnamon, bicarbonate of soda and salt.
Add the coconut and the nuts.
In another bowl, mix the eggs with the sunflower oil and the vanilla.
Add the dates, grated carrots and grated apple to the egg mixture and stir well to combine.
Mix the wet ingredients into the dry, stirring well to just combine.
Spoon into the prepared baking cases and bake for 35 minutes, until a skewer inserted into the centre comes out clean.
Cool the muffins in the trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
This recipe freezes well. Defrost for an hour before eating, or pop a frozen muffin into a lunchbox for a lunch time treat.