My oldest daughter, being two and a half, goes through phases when it comes to liking certain foods, but I have yet to ever see her refuse a muffin. Who doesn't love a good muffin right? They make a delicious breakfast on the go, or an after school snack to look forward to.
These Autumn Morning Glory Muffins are the perfect spin on a classic quick bread and even more fitting for this time of year. Warm and comforting, sweet and full of flavour, these little gems are packed with fruits, veggies and a whole lot of love.
Autumn Morning Glory Muffins:
1/2 cup ripe banana, mashed
1/2 cup pure pumpkin puree
1/4 cup coconut oil, melted
2/3 cup brown sugar (or coconut sugar)
1 1/2 cups whole wheat flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1 tbsp baking soda
1 tsp baking powder
1 medium carrot, peeled and grated
1 medium/large apple, peeled, cored and cubed (honey crisp or another sweet apple would be best)
2/3 cup raisins, cranberries, pumpkin seeds, slivered almonds, coconut, etc. The choice is yours!
1. Preheat oven to 350 degrees. Line a muffins tin with liners or use coconut oil to grease the muffin cups.
2. In a large bowl, add the first five ingredients and whisk until combined.
3. Add the flour, spices, baking soda and baking powder to the wet mixture and stir until a batter has formed.
4. Add in the carrot, apple and mix-ins. Stir again until everything comes together.
5. Bake for 18-20 minutes, or until a toothpick comes out clean. Allow to cool or enjoy warm slathered in butter or your favourite nut/seed butter.