Morning Muffins

These were inspired by DaLisa’s Ayurvedic muffins at the Galentine’s retreat Everglow hosted in February and then I morphed it based on what I had in my kitchen. I’ve omitted or added the “mix-ins” based on my mood or pantry, but always have kept the carrots in it! 

Morning Muffins

Yield: 9 muffins
Bake Time: 25–30 minutes
Oven Temperature: 350°F

Ingredients:

  • Wet Ingredients

    • 1/3 cup maple syrup

    • 2/3 cup unsweetened applesauce (I like cinnamon applesauce!)

    • 3–4 tablespoons water

    Seed Mixture

    • 3 tablespoons ground flax, chia, and hemp seed mix (or sub any of the above alone)

    Dry Ingredients

    • 3/4 cup flour

    • 3/4 cup rolled oats

    • 1/2 teaspoon baking soda

    • 1 teaspoon baking powder

    Spices

    • 1/4 teaspoon turmeric

    • Dash cinnamon (can omit if you use cinnamon applesauce)

    Mix-ins

    • 3/4 cup finely grated or chopped carrots

    • 1/3 cup finely chopped raisins

    • 1 1/2 tablespoons finely grated ginger (I like diced candied ginger!) 

    • 2 or 3 tablespoons unsweetened coconut flakes

    • 2 or 3 tablespoons finely chopped walnuts

Prepare:

Preheat oven to 350°F (175°C). Grease a 9-cup muffin tin or line with muffin liners.

  1. Mix wet ingredients. In a medium bowl, combine the maple syrup, applesauce, and water. Stir in the flax/chia/hemp seed mix and the spices (turmeric, cinnamon, and ground ginger). Let the mixture sit for about 3–5 minutes to begin thickening.

  2. Prepare mix-ins. Finely chop or grate the carrots. Finely chop the raisins, candied ginger, walnuts, and coconut flakes if needed so they distribute evenly in the batter.

  3. Combine dry ingredients. In a separate bowl, whisk together the flour, oats, baking soda, and baking powder.

  4. Make the batter. Add the dry ingredients to the wet mixture and stir until just combined.

  5. Fold in mix-ins. Gently fold in the carrots, raisins, candied ginger, coconut flakes, and walnuts.

  6. Rest the batter. Let the batter sit for 10 minutes so the oats and seeds absorb moisture and thicken the mixture.

  7. Fill muffin tin. Spoon about 3 tablespoons of batter into each muffin cup, filling 9 cups.

  8. Bake for 25–30 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.

  9. Cool. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

-Bethany Morin

Ashley NesbittComment