Hearty and delicious, these muffins are sure to hit that spot in your soul that you didn’t even know was empty. They have just the right amount of sweetness without making you feel too indulgent. By the way, now that spring is approaching, take some time to bask in the rays — it’s good for your whole person! Here’s hoping that your day is bright and filled with sunshine!
This is a guest post and recipe shared by Morgan Hurst, a dietetic intern from Vanderbilt University who shared her recipe with me during her supervised practice rotation with Ingrained Nutrition Therapy. Wish you could have enjoyed a taste of these fresh from our Ingrained Test Kitchen oven! My Little Farmers gave them their hearty stamp of approval and their only complaint was that we only made one batch!
Nothing reminds me more of home than brewing a hot cup of tea, curling up on the outdoor swing with my daily devotional, and enjoying a warm, homemade morning glory muffin. There is something about the comfort this brings, and it lets me know I will have a wonderful day.
Growing up immersed in the rich culture of South Louisiana, I have seen just how central food is in our lives. Whether it be gathering for a crawfish boil with family and friends, bundling up with a warm bowl of gumbo on a chilly winter evening, or debating on who gets the last piece of king cake, food is what brings people together and fosters great memories.
These morning glory muffins bring about warm memories for me and make me feel like I am back home. They’ve been winning my family’s hearts for years. I first learned this recipe from my dear professor in my undergraduate nutrition class at Louisiana State University, and I have been making them non-stop ever since! My family is often skeptical about “healthy” foods, worried that they won’t have the taste to go along with them. One bite of these muffins, and they were hooked! Now, every time I go home to Baton Rouge to visit my family, I step through the door and I’m embraced by the warm, sweet aroma of morning glory muffins. My mom is becoming a pro at these–almost better than me, but don’t let her know that!
These muffins are dense and filling, so one or two of these along with a cup of your favorite tea, and you’re ready to take on the day! The fiber from the whole wheat flour, flaxseed meal, and fruits and vegetables helps you stay full for longer. The grated carrots and apples add delightful moisture, and the pecans and shredded coconut add an unexpected crunch that wonderfully complements the smooth texture of the muffin.
- 2 cups spelt flour (or try any LEAP friendly whole grain flour such as oat, kamut, barley, or spelt)
- 4 tablespoons flaxseed meal
- ¾ cup Sucanat (dehydrated whole cane sugar) + 2 tablespoons for topping
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon Himalayan pink salt
- 1 teaspoon ground ginger
- 2 large carrots, grated (about ½ cup)
- 1 large, tart, organic apple, cored and grated (such as Granny Smith or Pink Lady - but any apple will work)
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans (or other LEAP friendly nut)
- ½ cup dried raisins (or other LEAP friendly dried fruit)
- 4 large eggs
- 2 ripe bananas, mashed
- ¾ cup olive oil (or other LEAP friendly oil
- 2 teaspoons pure vanilla extract (optional)
- Preheat oven to 375 degrees Fahrenheit. Lightly grease 12 standard-size muffin cups or fill with liners.
- In a large bowl, whisk the spelt flour, ground flaxseed, sucanat, baking soda, cinnamon, salt, and ginger. Add the carrots, apple, coconut, pecans, and raisins and stir until combined.
- In a separate bowl, whisk the eggs, bananas, olive oil, and vanilla. Add the liquid ingredients to the dry ingredients and stir until blended. Do not over stir. Divide the batter evenly among the 12 muffin cups.
- Bake the muffins for about 22-24 minutes, until golden brown but still slightly undercooked in the center. Rest the muffins in the pan for 5 minutes, then remove and cool completely on a wire rack.
Give these muffins and try and let us know how they brightened your day!
Here’s to Wholesome! (and morning sunshine!)
Our Favorite Things (images are Amazon affiliate links for your ordering convenience):
USA non-stick muffin pan – The ONLY way that I will ever make muffins because I can turn out batch after batch and never have to grease the pan or use liners!
Bob’s Red Mill Golden Flaxseed – store these in the freezer and you will never lack for flax! You must grind flaxseeds in order for your body to digest and receive the benefits from flax. I use the coffee grinder below.)
Krups Electric Spice, Herbs, and Coffee Grinder – we have two in our Ingrained Kitchen – one for spices and one for coffee!
Microplane Coarse Grater – You will need this for grating your apple and carrot for this recipe. It is the best all-around grater I have ever found (and so convenient to store!) So easy to use for cheddar cheese as well!
Food is Medicine
Flaxseeds are high in omega-3 fatty acids, primarily alpha-linolenic acid (ALA), which helps form messenger molecules responsible for protecting the integrity of the blood vessel walls and reducing inflammation. C-reactive protein (CRP) is an indicator of inflammatory response. The ALA found in flaxseeds has shown to decrease CRP levels by as much as 10-15% (1)