Whenever I’m feeling especially ambitious in my quest to serve my family healthier foods, I make a whole bunch of homemade snacks in bulk and stick them in the freezer. My kids beg for snacks every darn second (holler if yours do too), and the control freak in me loves knowing exactly what goes into the food I feed to them—especially since the most convenient snacks usually come out of a box.
Muffins are usually my go to—they’re easy to make in bulk, they freeze well, and they work for multiple circumstances: breakfast on the go, mid morning or afternoon snacks, lunchbox fillers, a treat before bed.
I also cook for selfish reasons too, and these morning glory muffins are a personal favorite. They’re packed with so many delicious and nutritious ingredients: shredded coconut, apples, carrot, walnuts, golden raisins. I could eat a dozen of these a week and still never tire of them.
Additionally, my raisin-averse 6 year old eats them too—I guess he hasn’t yet figured out that those golden sweet things inside the treat are actually raisins, and I’m keeping my mouth shut! Hope you like them as much as we do!
Morning Glory Muffins
2 cups whole wheat flour
1/4 cup ground flaxseed
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/4 cup maple syrup
1/3 cup melted coconut oil
1/3 cup applesauce OR 1 small mashed banana
1/4 cup orange juice
1/2 cup golden raisins
1/2 cup shredded unsweetened coconut
3 large carrots, grated
1/2 cup chopped walnuts (optional—omit to keep muffins school safe)
1 apple, grated
Preheat oven to 350 degrees. Line 2 muffin tins with liners (this recipe will make around 16 muffins) or spray generously with baking spray.
In a large bowl, whisk together flour, flax, baking powder, cinnamon, ginger, and salt.
In a medium bowl, whisk together eggs, sugar, syrup, oil, applesauce, and orange juice.
Pour wet ingredients into dry and stir together until just combined. Fold in raisins, carrots, coconut, apples, and walnuts. Using a 1/4 cup measuring cup, divide mixture evenly among muffin tins. Bake for 22-25 minutes until a toothpick inserted into the center of the muffin comes out clean. Store in an airtight container at room temperature for 24 hours or freeze for up to 3 months.