These morning glory muffins are lightly sweetened with maple syrup and made with whole-wheat flour. They have a touch of warm spices and are loaded with carrots, raisins, oats and nuts.
¾ cup all-purpose flour
½ cup whole-wheat flour
½ cup McCann’s rolled oats, plus 2 tablespoons for garnish
2 teaspoons Clabber Girl baking powder
2 teaspoons Spice Islands Saigon cinnamon
½ teaspoon salt
½ teaspoon Clabber Girl baking soda
¼ teaspoon Spice Island ground allspice
2/3 cup fat-free plain yogurt
2/3 cup dark pure maple syrup
¼ cup avocado oil or organic canola oil
2 teaspoons Spice Islands vanilla extract
2 cup shredded carrots
½ cup toasted nuts, such as walnuts
½ cup raisins
1. Preheat oven to 350°F. Line a 12-cup muffin tray with paper cupcake liners.
2. Whisk all-purpose flour, whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt, baking soda and allspice in a medium bowl and set aside.
3. Whisk eggs, yogurt, maple syrup, oil and vanilla extract in a large bowl. Stir the dry ingredient into the wet mixture. Stir in carrots, nuts and raisins.
4. Divide muffin batter between the prepared muffin tins. Sprinkle the remaining 2 tablespoons oats over the batter. Bake until the muffins spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 32 to 34 minutes. Cool in the pan about 10 minutes before removing, and cooling on a wire rack.
These muffins can be frozen for up to one month. Seal them in a gallon freezer bag. Thaw on the counter or you can pop them in the microwave to thaw quickly.
- Serving Size: 1 muffin
- Calories: 226
- Sugar: 15 g
- Sodium: 181 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g