Morning Glory Muffins | Whole Wheat or AP Flour

Morning Glory Muffins are hearty and earthy and filled with so many wonderful flavors. They maintain their moisture for up to five days! You can make these your own by substituting your favorite flavors!
Morning Glory Muffin Recipe
Morning Glory Muffin Dry Ingredients:
2 Cups, 240 grams, Whole Wheat Flour, substitute 2 Cups, 240 grams, All purpose Flour
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Cup, 213 grams, firmly packed Brown Sugar, Light or Dark
2 Teaspoons Cinnamon*
1/2 Teaspoon Ginger*
Morning Glory Muffin Add-ins:
1 Teaspoon chopped Crystallized Ginger, optional
2 Cups, 200 grams, shredded Carrots
1 Large Apple shredded, with or without the peel
1/2 Cup Flaked Coconut, sweetened or unsweetened
1/2 Cup chopped Pecans or Walnuts
1/3 Cup Sunflower Seeds or Pumpkin Seeds optional
1/2 Cup Raisins or other Dried Fruit ... rehydrated for more moisture
Morning Glory Muffin Wet Ingredients:
3 Large Eggs, substitute 1/4 Cup Pumpkin Puree for an egg**
1/4 Cup Orange Juice or Pineapple Juice or Raisin soaking water
2/3 Cup Vegetable Oil, substitute applesauce***
2 Teaspoons Vanilla Extract
*or Pumpkin Pie Spice. I used 1 Tablespoon Pumpkin Pie Spice in this recipe
**texture will change if swapping out Pumpkin Puree for all 3 eggs
***swap in equal amounts
Adapted from recipe by PJ Hamel at King Arthur Baking

#healthybreakfast #pumpkinpiespice #muffinrecipe

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