We’re taking a little bit of a detour this morning to first discuss a recent read, Andie Mitchell‘s It Was Me All Along. I related to nearly every step throughout Andie’s journey in one way or another, and this is an absolute must read for anyone who has a strained relationship with food and self-acceptance. I have never neared 268 pounds, nor have I experienced the family struggles Andie did as a child, but I think that’s a beautiful illustration of how important it is to recognize that we can’t always tell from the outside what someone is battling in their head.
Naturally, I promptly ordered her darling cookbook Eating in the Middle as well, and I’m in love. I have tested out a few of her recipes so far and they’ve all been a hit. These morning glory muffins were a favorite of mine since they use all whole wheat flour and aren’t too sweet. Perfect for satisfying your morning muffin craving, without sacrificing nutrition.
Morning Glory Muffins
Yield: 18 Muffins
Recipe from Eating in the Middle by Andie Mitchell
2 1/4 cups whole wheat flour
2/3 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil
1 8-ounce can crushed pineapple
3 large carrots, shredded (about 1 1/2 cups)
1/2 cup raisins
1/2 cup unsweetened shredded coconut
Preheat the oven to 350° F. Line 18 muffin tin cups with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins, and coconut. Scoop the batter into the prepared muffin cups, filling each about three-quarters full.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 4 days.
Refine Baking Tips
- Particularly when baking with whole wheat flour, be sure to pull the muffins out early enough! Whole wheat will naturally yield a coarser baked good, so it’s extra important not to dry them out.
- Try other add-ins. You could easily substitute any other dried or fresh fruit, nuts, chocolate chips, and more in place of the ones listed.
- I haven’t tested it, but I’m sure this recipe would work just as well with a natural sweetener like honey or maple syrup, if you’re trying to avoid refined sugar.