Eggless Morning Glory Muffins
This eggless recipe delivers bakery-style muffins that are delightfully tender and flavorful. They make a wonderful morning treat for the whole family.
Equipment
- muffin pan
- box grater
Ingredients
- 1/2 cup Raisins
- 2 cups All Purpose Flour
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 3/4 cup Light Brown Sugar, Packed
- 1/2 cup Vegetable Oil
- 1/2 cup Unsweetened Applesauce
- 1/3 cup Plain Greek Yogurt
- 2 tsp Vanilla Extract
- 1 1/2 cups Grated Carrots
- 1 medium Apple, Peeled & Grated
- 1/2 cup Sweetened Shredded Coconut
- 1/2 cup Chopped Walnuts
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners. Cover the raisins with hot water, let them soak for 10 minutes and drain well.
- In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, baking powder and salt.
- In a medium bowl, whisk the brown sugar, oil, applesauce, Greek yogurt and vanilla until smooth and no lumps of sugar remain.
- Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add the carrots, apple, raisins, coconut and walnuts and fold until no dry flour remains. The batter will be thick and chunky, which is exactly right. The carrots and apple release moisture as they bake and keep the muffins tender.
- Divide the batter among the muffin cups, filling them all the way to the top for tall, bakery-style domes.
- Bake for 20-24 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They taste even better the next day as the spices settle in.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 42gProtein: 4gFat: 14g
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