Morning Glory Muffins

• porcje: 16 servings
• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

1/3 cup vegetable oil (or olive oil)

1 egg

1 cup milk (2%)

1 tbsp vanilla

1 cup carrots (shredded)

1 cup gala apples (shredded)

2 cups all purpose flour

1 cup rolled oats

1/4 cup flax meal

1/2 cup unsweetened coconut (shredded)

1/2 cup walnuts (chopped)

1½ cups brown sugar

1/2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon

1/2 tsp all-spice

1/4 tsp salt

Wskazówki

Begin by preheating your oven to 350 °F.

Prepare your carrots and apples by peeling the skin and shredding into small pieces.Sammys tip: I use a box grater to achieve similar sized pieces.

To a medium sized bowl add your brown sugar, vanilla, oil, and egg and mix until well combined.

Next, slowly add the milk and mix until well incorporated.

To another medium sized bowl add the flour, oats, flax meal, shredded coconut, baking powder, baking soda, cinnamon, all spice, and salt.Mix to combine.

Add the liquid ingredients to the dry ingredients, a little at a time, until just combined.

Fold in your carrots, apples and walnuts.

To a greased muffin tin, pour in your batter filling nearly all the way to the top, and bake for 17-22 minutes or until a toothpick comes out clean.*This recipe will make 12-16 muffins approximately.Sammy's tip: grease your muffin tin(s) using a non stick cooking spray or use cupcake liners. I recommend lightly spraying the cupcake liners with cooking spray as well.

Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool until ready to eat.

Enjoy warm with butter.

Wartości Odżywcze

• Kalorie: 298 kcal
• Tłuszcz Całkowity: 12 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Nienasycony: 8 g
• Tłuszcz Trans: 0.03 g
• Cholesterol: 12 mg
• Sód: 211 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 23 g
• Białko: 6 g