Dairy Free and Egg Free Morning Glory Muffins – Recipe Review

It has been an absolutely manic couple of weeks.  Between a few video shoots and travel for work, I haven’t had the energy or willpower to get into my kitchen to test any recipes (hello Menulog).  But hey, life happens right?  Time to get back on the band wagon!

One of my bad habits, which mind you I am trying to break, is not eating enough fruits and veggies (I mean…wine counts as fruit juice right?).  It’s always more convenient to grab a a chicken roll from the barbecue chicken shop or nuke some marinara sauce that you have tucked away in the freezer.

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So when I saw the large bag of carrots in the fridge I figure I should take advantage and use them up plus other ingredients I had lying around in the pantry. That’s when I found Baker by Nature’s Morning Glory muffin recipe on my Pinterest board.

Watch my video on this recipe!

Here’s Baker by Nature’s recipe.

Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1 apple, shredded
  • 1 tablespoon vanilla extract
  • 2 cups grated carrot (about 3 medium)
  • 1/2 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup walnuts, chopped

Instructions

  1. Line a muffin tin with paper liners and set aside. Preheat oven to 400 degrees (F) [200 degrees C].
  2. In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
  3. Bake at 400 degrees for 10 minutes, then reduce the heat to 350 degrees (180 degrees C) and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

The Good, the Bad, the Inedible

If you watch my video, this recipe proves why I do two tests for each recipe.  In the first test, the dough is really dry and the finished product is almost doesn’t resemble a muffin.  The second test came out much better than the first.

Overall, these muffins aren’t too bad.  They’re incredibly moist and there’s a lot of different textures with the carrot, coconut and little bursts of sweetness from the raisins (or sultanas, whatever you want to call them).

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The one thing that might deter you from using this recipe is the amount of spices.  You get this wash of cinnamon and ginger at the very end that can be pretty over powering for some, which is why I tried these bad boys out with only half the spice and it really made all the difference.  All in all, I would give this recipe 4 out of 5 muffin tops.

So if you like cinnamony things, this recipe is a keeper.  If you’re not a huge fan, try my amended version below.  It’s just as tasty!

Morning Glory Muffins – Amended Version

Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cup brown sugar, packed
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1 apple, shredded
  • 1 tablespoon vanilla extract
  • 2 cups grated carrot (about 3 medium)
  • 1/2 cup raisins
  • 1/2 cup flaked coconut
  • 1/2 cup walnuts, chopped

Instructions

  1. Line a muffin tin with paper liners and set aside. Preheat oven to 400F degrees, or 200C degrees.
  2. In large bowl add the flours, sugar, baking powder, baking soda, cinnamon, ginger, and salt; whisk well to combine. Add in the applesauce, oil, apple and vanilla; whisk just until combined. Fold in the carrot, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups.
  3. Bake at 400 degrees for 10 minutes, then reduce the heat to 350F degrees, or 180C degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean (or with just a few crumbs attached). Cool muffins in the pan for 5 minutes before transferring them to a wire rack. 

 

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3 thoughts on “Dairy Free and Egg Free Morning Glory Muffins – Recipe Review

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