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1 cup sucanat or coconut sugar
2 tsp. baking powder
2 tsp. cinnamon
2 cups organic carrots, shredded
1/2 cup unsweetened coconut
1/2 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup pumpkin sseds
1 organic apple, peeled and grated
1/2 cup expeller-pressed safflower oil
3 large eggs
1/4 cup Edensoy or coconut milk
In a large mixing bowl, combine flours, baking powder and cinnamon. Stir in carrot, cranberries, seeds, coconut and apple. In a separate bowl, combine eggs, oil, sucanat and Edensoy and beat well. Add wet mixture to the flour mixture and stir well to incorporate. Scoop mixture into large muffin cups. Bake at 350°F for 20 minutes.
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Hi Edith – yes, 1/4 cup! Thanks for pointing that out.
Hi Kiran, you can definitely substitute some maple syrup in for the sugar. I would suggest using 3/4 cup for every cup of sugar, and then you would have to reduce the other liquids in the recipe by 3 Tbsp per cup of maple syrup used, so that the muffins still hold together and are not too moist. We have not make them this way so I cannot speak to how they would turn out. I hope this helps!
the pumpkin seeds…is it 1/4 cup? I just see /4 cup.
Hi,
Can I substitute maple syrup or honey for the sugar ?If so, how much would you recommend that I use?
Went in for a coffee and had one for the combo deal. I was blown away. Was amazingly delicious and filling. Definitely exceeded my expectations. Adding it to my weekly fix. 2 thumbs up.
We have an almond allergy. Can these be made with coconut flour? Do I need to make adjustments?
Hi Pat, is there something in particular you are looking for? We can try to help you out if you let us know about a particular piece of info you’re hoping for :)
Do you know the nutritional value of the Morning Glory muffins…I would very much appreciate it…
Thank you. Pat
I’m glad you enjoyed these! Our chocolate beet muffins are one of our eatery secrets… but maybe we’ll create something similar soon!
Excellent muffins! I would love to have the recipe for the Chocolate Beet muffins as well! They are so good!
Excellent muffins! I would love to have the Chocolate Beet Muffin recipe as well! They are so good!
Hi Christine, you certainly could make these muffins with other flours; however, the almond-to-coconut flour ratio is not 1:1. Coconut flour absorbs much more moisture than almond flour, and so if you were to substitute just coconut flour, you would need a lot more liquid (approximately 6 eggs for 1/2 cup coconut flour). However, you could substitute half coconut flour and half tapioca flour—for example, if you are looking at 1 cup almond flour, you would do 1/2 cup coconut flour and 1/2 cup tapioca. You might still need to add more moisture—an additional egg or coconut milk, for example. You want to make sure that the batter resembles batter and doesn’t look too dry. I hope this helps! :)
can I substitute a different oil?…I don’t have any safflower in the house at the moment…
I’m so glad you and your son enjoyed them, Susan!
Excellent! The best muffins I have made! My 9 year old son and I made then last night and we love them!
Hi Monique, you could substitute a different oil for it, though it will likely change the taste of the muffin. I have used melted butter and it worked fine!
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Franca
February 06, 2019
Tried making these this morning and they were delicious. I used avocado oil and only a 1/4 cup because that’s all I had left and they still turned out great. Very moist and healthy. I’ll definitely make these again.