Morning Glory Muffins Baked Until the Tops Dome

Morning Glory Muffins Baked Until the Tops Dome is filed under Muffins and built around whole wheat flour, wheat bran, and flax seed ground. Plan on 12 muffins.

Count on 20 minutes of prep, 15 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 ¼ cup whole wheat flour
• ¼ cup wheat bran
• ¼ cup flax seed ground
• ¾ cup quick oats
• 1½ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 teaspoons ground cinnamon
• 1 large egg
• ½ cup maple syrup
• 1 cup 2 % Greek yogurt
• 1 ½ teaspoon vanilla extract
• ¼ cup unsweetened almond milk
• 1/3 cup coconut oil melted and warm
• ½ cup raisins
• ¼ cup toasted pecans chopped
• 2 cups shredded carrots peeled & packed, 2 large carrots
• 1 cup apple one large apple, shredded
• ¼ cup shredded coconut unsweetened

How the cooking goes

1. Warm the oven to 375ºF conventional (no fan), and line 12 standard muffin cups with paper liners.
2. Peel and grate your carrots and apple. Keep it to one side.
3. In a medium bowl, whisk together the whole wheat flour, wheat bran, flaxseed, oats, baking powder, baking soda, salt, and cinnamon. Keep it to one side.
4. In a mixing bowl, beat the egg well. Then whisk in maple syrup, Greek yogurt, vanilla, and almond milk.
5. Beat in the melted and warm coconut oil, you should see it visibly thicken.
6. Beat in dry ingredients until the mix just comes together. Fold through raisins, pecans, carrots, apple (and its juices), and coconut.
7. Portion into 12 muffin tins. Bake in the preheated oven for 15-18 minutes or until a cake tester or skewer comes out clean.
8. Remove from the muffin pan and cool on a wire rack.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Muffins, open Healthy Pumpkin Muffins Baked Until the Tops Dome and Strawberry Muffins for a Morning Tin.