• Susan McCandless, RDN

Susan's Glorifying Morning Muffins



Susan's Glorifying Morning Muffins Recipe By: Susan

Yield: 18 or 42 mini


I was inspired to make a healthier version of Zeppole’s morning glory muffins, which I adore, but are really a sweet treat and rather oily. So I dissected one of their muffins, and this is the result of years playing around with the recipe. Feel free to make it your own….The muffins always seems to come out fine even when omitting one ingredient that you may not have on hand, and adding another in it’s place. The added-sugar can be reduced by 50%, but you will have drier muffin that must be consumed fairly quickly...usually not a problem!


Ingredients:

3/4 cup oat bran

3/4 cup ground flaxseed

3/4 cup shredded carrot

3/4 cup shredded zucchini

1/2 cup currants or golden raisins

1/2 cup chopped walnuts

1 medium apple, grated, such as Gala

1/3 cup millet

1/3 cup dried flaked unsweetened coconut

1 cup whole wheat flour, or substitute with a GF flour blend

1/2 cup unbleached white flour, or substitue with GF flour blend

1 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2teaspoons cinnamon

1/4 teaspoon allspice

3/4 cup brown sugar, or reduce to ½ cup, packed

3/4 cup milk, buttermilk or dairy alternative such as almond milk

3/4 cup plain yogurt or buttermilk, or dairy alternative with 1 tablespoon vinegar

1/3 cup olive oil (plus extra for oiling muffin tins)

1 egg (or 1 teaspoon egg replacer, mix egg replacer with 2 tablespoons of water)

1 teaspoon vanilla


Directions:

1. In a medium-sized bowl mix together oat bran, flaxseed meal, carrots, zucchini, raisins, walnuts, apple, millet, and coconut.


2. Mix together flours, baking soda, baking powder, salt, cinnamon and allspice.


3. Combine oat bran mixture with flour mixture. Blend together milk, yogurt, sugar, egg, oil and vanilla and pour over oat bran and flour mixture. Stir until just combined. Mixture will become thicker.


4. Pour into lightly oiled muffin tins. Bake min-muffins at 350 for 25 minutes (32-minutes for larger muffins). Cool for 5 minutes in tins before placing muffins on a cooling rack.

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321 North 3rd Street, Suite 202

McCall, ID 83638

susan@mintnutrition.org

Susan McCandless, RDN (IFNCP, CLT)
Dietitian + Nutritionist
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