Morning Glory Muffins
Start your day with these delicious morning glory muffins. Packed with carrots, apples, and dates, they're the perfect breakfast treat.
Servings: 24 muffins
Calories: 244kcal
Equipment
- 1 cheese grater
- 1 muffin cases
Ingredients
- 300 grams granulated sugar
- 340 grams wholemeal flour
- 1 tbsp ground cinnamon
- 2 tsp bicarbonate of soda
- 1/2 tsp Shetland sea salt
- 45 grams desiccated coconut
- 50 grams walnuts coarsely chopped
- 3 large free-range eggs
- 250 ml sunflower oil
- 1 tsp vanilla extract
- 150 grams pitted dates chopped
- 1 large apple peeled and grated
- 260 grams carrots peeled and grated weight
Instructions
- Preheat oven to 350 F/180 C/ 160 C fan and line 2 x 12-hole muffin tins with paper cases.
- In a large bowl mix together 300 grams granulated sugar, 340 grams wholemeal flour, 1 tbsp ground cinnamon, 2 tsp bicarbonate of soda and 1/2 tsp Shetland sea salt.
- Add 45 grams desiccated coconut and 50 grams walnuts, chopped.
- In a measuring jug, mix 3 large free-range eggs with 250 ml sunflower oil and 1 tsp vanilla extract.
- Add 150 grams pitted dates, 260 grams carrots, grated weight, and 1 large apple, grated, to the egg mixture and stir well to combine.
- Mix the wet ingredients into the dry, stirring well to just combine.
- Spoon into the prepared baking cases and bake for 35 minutes, until a skewer inserted into the centre comes out clean.
- Cool the muffins in the trays for 10 minutes before transferring them to a wire rack to cool completely.
Notes
This recipe freezes well. Defrost for an hour before eating, or pop a frozen muffin into a lunchbox for a lunch time treat.
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 157mg | Potassium: 167mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1852IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg