Morning Glory Muffins

Small Batch Morning Glory Muffins

By Gabbie Gonzales

Servings: 6 regular sized muffins

Ingredients:

1 egg

1/3 cup vegetable, canola, melted coconut, or olive oil

1/4 honey or white or brown sugar

1/4 cup honey, white, brown, or turbinado sugar

1 tablespoon flax meal, optional

3/4 cup whole wheat flour

1/4 cup oats, regular or quick cooking

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 cup grated carrot

1 small apple, grated

1/4 cup raisins, optional

1/4 chopped nuts, optional

Instructions:

1. Preheat oven to 400 degrees F. Grease 6 cavities of a muffin pan.
   
   
2. Combine eggs, sugars/honey, and oil in a medium bowl. Whisk to combine.
   
   
3. Add flour, baking soda, oats, cinnamon, ginger, flax, and salt. Mix until just combined. Fold in carrot, apple, raisins, and nuts if using.
   
   
4. Scoop batter into greased muffin tin. Bake for 15 to 20 minutes.

Morning Glory Muffins

Makes 6 standard size muffins

1/3 cup vegetable, canola, melted coconut, or olive oil

1 egg

1/4 cup honey or sugar

1/4 cup turbinado sugar, white sugar, or brown sugar

1 tablespoon flax meal, optional

3/4 cup whole wheat flour

1/4 cup old fashion oats

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 cup grated carrot

1 small apple grated

1/4 cup raisins, if desired

1/4 chopped nuts, if desired

Preheat oven to 400 degrees F.

Grease 6 cavities in a muffin pan.

Combine egg, sugars/honey and oil in a medium bowl. Whisk until well incorporated.

Add flour, baking soda, oats, cinnamon, ginger, flax, salt, Mix until just combined. Fold in grated apple, carrot, nuts, and raisins. Top with a teaspoon of turbinado sugar.

Scoop batter into greased muffin tin. Bake for 15 minutes.