Morning Glory Muffins

 

Prep time: 15 minutes

Ready in: 45 minutes

Servings: 12 smaller muffins

Ingredients

First bowl:

• 2 cups whole wheat flour
• 2 tsp baking soda
• 2 tsp cinnamon
• ½ tsp salt
• 1/2 tsp nutmeg

Second bowl:

• 3 eggs
• ½ cup brown sugar
• ¼ cup honey
• ⅓ cup oil
• ⅓ cup orange juice
• zest of 1 orange
• 2 cups grated carrots
• 1 cup grated apple
• ¼ cup chopped walnuts
• ¼ cup ground flax seed
• 1 tsp vanilla
• ½ cup dried cranberries or raisins + more to sprinkle on top
• ¼ cup pumpkin seeds + more to sprinkle on top
• ¼ cup sunflower seeds + more to sprinkle on top

INSTRUCTIONS

• Preheat oven to 425° and prepare muffin tins with liners and cooking spray.
• Into one large bowl add the flour, baking soda, cinnamon, salt, and nutmeg. Whisk together and set aside.
• In a separate bowl, mix together the rest of the ingredients and mix thoroughly. Spend time here making sure the brown sugar is fully dissolved.
• Now, pour the wet ingredients into the dry ingredients. Using a spatula, fold everything together. Make sure to mix thoroughly to avoid any clumps of flour.
• Scoop the batter into each prepared muffin tin.  Add toppings. 
• Bake for 6 minutes at 425°, and then reduce the temp to 350° (open the oven door briefly to bring the temp down) and bake for an additional 17-19 minutes.   Remove from oven when you can poke with a toothpick and it comes out clean.
• Once baked, remove from oven and let sit in muffin tins for 10 minutes.

From Andy's East Coast Kitchen, with modifications.