Morning Glory Muffins

Updated at: Thu, 02 May 2024 18:00:19 GMT

Step 1

Preheat the oven to 350 F.

Step 2

Prepare 18 muffin tins with liners. In a large bowl, combine two cups of whole-wheat flour, 1/4 cup wheat germ, 1 tablespoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 cup unsweetened shredded coconut, 1/2 cup raisins and 1/2 cup pecans. Whisk and set aside.

Step 3

In the bowl of a food processor, combine 1 cup pitted medjool dates and 1 cup hot water. Let sit for at least five minutes before blending into a smooth paste, scraping down the sides as necessary. Transfer the date paste to another large bowl, and then attach the grater attachment to the food processor. Shred 4 carrots. Peel, core and dice 1 apple, and add the carrots and apple to the bowl with the date paste.

Step 4

Add three large eggs, 1 teaspoon vanilla, 1/2 cup coconut water or neutral oil, and 1/4 cup orange juice to the bowl with the date paste and stir to combine.

Step 5

Fold the wet mixture into the dry mixture until combined. Use a 2-ounce ice cream scoop to portion out 18 heaping scoops, about 1/3 cup each, for perfect little muffins in the prepared tins.

Step 6

Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. The cooled muffins can be sealed in an airtight container for up to a week, or frozen and enjoyed up to 3 months later.

Step 7

Directions to make cinnamon butter

Step 8

In a small bowl, mix together 1/2 cup softened butter, 2 tablespoons maple syrup, 2 teaspoons cinnamon and a pinch of salt until well combined.

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