Morning Glory Muffins

 

I had discovered Morning Glory Muffins when I was looking for carrot cake recipes. It intrigued me because I had never heard of them before. The combination of fruits and veggies sounded delicious. I perused some recipes and made some modifications. This is what I ended up with.

Can be made in a bowl by hand.

1/3 cup mashed banana (1 small banana mashed on a plate with a fork and then measured)

2 TBSP of olive oil

1/2 cup snack cup of unsweetened applesauce

1/3 cup of pineapple juice (from 8 oz of crushed pineapple)

1 eggs

1/4 cup of brown sugar

2 TBSP of honey

1 tsp of vanilla

Mix well

1 cup of wheat flour

1 cup of all purpose flour

1/3 or less of ground flax-seed and chia seed mix

2 tsp of baking soda (I accidentally used the cinnamon measurement of 2.5 tsp and they                                                 seemed great)

2  tsp of cinnamon

1/2 tsp of ginger

1/2 tsp of all spice

1/2 tsp of salt

Mix just until combined, then fold in 

1 cup of grated carrots (other recipes have 2 cups, 1 is fine)

1 cup of grated apple

1/2 cup of raisins

1/2 cup of crushed pineapple (my addition, sometimes a suggested substitution)

Spray muffin pan and fill most of the way with a full ice cream scoop.

Bake at 425 degrees for 5 minutes and then reduce the oven to 350 degrees and bake for another 15 minutes or so.

These muffins are moist and have a great flavor. I do detect a hint of banana, but it doesn't take away from the other flavors. I have adjusted the recipe to add allspice and reduce oil and sugar. 

Yielded 12 muffins and 1 small ramekin.