Recipe by Sara Goldstein

Morning Glory Muffins

Parve Parve
Easy Easy
10 Servings
Allergens

Ingredients

Morning Glory Muffins

  • 1/3 cup maple syrup or honey

  • 1/4 cup orange juice

  • 2 cups grated carrot

  • 1 cup grated apple (such as Honeycrisp)

  • 1/2 cup raisins

  • 1/2 cup chopped pecans, plus more for topping (optional)

  • 3 tablespoons ground flaxseed (optional)

Directions

1.

Preheat oven to 400 degrees Fahrenheit. Fill a muffin pan with paper liners and set aside.

2.

In a medium bowl, whisk the flour, oats, baking soda, cinnamon, and salt until well combined. Set aside.

3.

In a large bowl, whisk eggs, applesauce, oil, maple syrup, and orange juice until well combined.

4.

Pour the flour mixture into the egg mixture and stir until just combined. Do not overmix.

5.

Using a large spoon or spatula, fold in the grated carrot, grated apple, raisins, 1/2 cup pecans (if using), and flax (if using). Scoop batter into prepared muffin cups, filling them to the top. Top with extra pecans, if desired.

6.

Bake 22–24 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10–15 minutes and serve warm or at room temperature.

Notes:

If you only have old-fashioned oats, pulse them in a food processor fitted with the knife blade for a few seconds. They should be chopped into smaller pieces but not ground.
Morning Glory Muffins

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