Sugar Free Morning Glory Muffins
If you need a muffin in the morning, these are the ones for you. Filled with carrots, apples, apple sauce, raw honey, ginger and cinnamon. They won’t give you that sugar rush or crash. They will give you a little bit of flax, whole wheat and coconut oil to start your day.
Basically the perfect way to say “Good Morning”, if you ask me.
They are full of all the good things.
Carrots, Raisins, apples and flax…high fives all around.
Double the recipe.
Yes, if you double this recipe, you will have ALOT of muffins. BUT, they freeze so well. Leave them on your countertop to thaw, heat them in a low oven or toast them….and my favorite part, spread some salted butter in the middle.
Bake more muffins!
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Sugar Free Morning Glory Muffins
- Total Time: 32 minutes
- Yield: 12 1x
- Diet: Low Fat
Ingredients
- 3 eggs
- 1/3 cup honey
- 1/3 cup melted coconut oil
- 1/3 cup unsweetened applesauce
- zest from 1 orange
- 1/3 cup orange juice (squeeze the one you zested + use store bought OJ for the rest)
- 1 teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup shredded honeycrisp apple
- 1/2 cup raisins
- 2 cups organic whole wheat flour
- 2 teaspoon baking soda
- 2 heaping teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup ground flaxseed
- cooking spray and muffin cups
Instructions
- Preheat your oven to 425F. Arrange parchment paper muffin cups in 12 muffins tins. Lightly spray with cooking spray and set a side.
- In a large mixing bowl, whisk together the eggs, honey, coconut oil, applesauce, orange zest and juice and vanilla extract.
- Using a rubber spatula, fold in the grated carrots, apples and raisins.
- Add in the remaining ingredients – whole wheat flour, baking soda, cinnamon, ginger, salt and flaxseed. Combine so that all the flour is incorporated.
- Scoop about 1/2 cup of muffin batter into each prepared muffin tin.
- Place in your oven and bake for 4 minutes at 425F. Turn the temperature down to 350F and bake for 18 minutes or until the center of each muffin springs back when you touch it with your fingers.
- Remove from the oven and let cool completely on a wire rack.
Notes
I use a large muffin tins. I like my muffins to be wider than higher – but that’s a personal perference.
Freeze in a plastic bag or glass container for 2 months.
- Prep Time: 10
- Cook Time: 22
- Category: baking
- Method: oven
- Cuisine: breakfast
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