There are numerous recipes for morning glory muffins and I have tried many of them. A lot of them are great, but I wanted something a little healthier and with more veggies and less fruit and sugar.
After a little experimentation Rise and Shine Morning Glory Muffins were born. I reduced the sugar content by over half while still keeping the muffins sweet. I use a local honey that the bees pollinate on orange blossoms which adds an extra flavor to the muffins. When I’m out of local honey I do use 3/4 cup sugar. I also added quinoa flakes for more protein and sweet potatoes for more of a vegetable punch.
The result is yumminess and my picky toddlers loves them! That makes them a winner in my book!
Making a batch of these muffins is a great way to use up leftover baked sweet potatoes. Both my girls love to help peel and mash the potatoes so making a batch of muffins really becomes a fun, albeit messy, experience.
- 4 eggs
- 1 TBSP vanilla extract
- 3/4 cup honey
- 1 cup unsweetened applesauce (or melted coconut oil or butter if not dairy free)
- 1 1/2 cups gluten free all purpose flour
- 1/2 cup quinoa flakes
- 1 tsp xanthan gum
- 1 TBSP ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups grated carrots
- 2 apples
- 1 1/2 cups baked sweet potato (about 2 medium potatoes)
- Preheat oven to 375 degrees.
- Line 24 muffin cups with paper liners or lightly grease.
- Peel, core, and chop two apples. I like smallish pieces.
- Peel sweet potatoes and mash in a bowl or run through the food processor for a minute or so.
- In a stand mixer, mix together eggs, vanilla, honey, and applesauce (or coconut oil).
- In a large bowl, whisk together flour, xanthan gum, quinoa flakes, cinnamon, baking powder, baking soda, and salt.
- Slowly add flour mixture to egg mixture.
- Mix in carrots, sweet potato, and apple pieces until moistened.
- Scoop batter into prepared muffin cups. Fill about 3/4 of the way.
- Bake for 15 – 20 minutes or until golden and done.
- Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.
- Place completely cooled muffins in an airtight container or zip top bag.
- Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.
- Place muffins on wire rack directly into the freezer.
- Flash freeze for 30 minutes.
- Remove muffins and place into zip top freezer safe bags.
- Store in the freezer for up to 6 months.
- Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.
My girls love these Rise and Shine Morning Glory Muffins. They really like it when I have made a batch of whipped cinnamon butter and allow it to melt inside a warmed up morning glory muffin!
Have a blessed day!
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