Morning Glory Muffins

Made with date sugar and coconut oil, these healthy muffins are packed full of fruits AND veggies.

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Votes: 6
Rating: 4.5
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Servings 12muffins
Prep Time 20minutes
Cook Time 30 - 40minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.5
You:
Rate this recipe!
Servings 12muffins
Prep Time 20minutes
Cook Time 30 - 40minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease a muffin tin or line with paper liners.
  2. In a medium bowl, mix together Bob’s Red Mill Whole Wheat Pastry Flour, Date Sugar, Flaxseed Meal, cinnamon, baking soda and salt.
  3. In a large bowl, whisk together the eggs, melted coconut oil and vanilla extract. Add the carrots, pineapple, apple, coconut, raisins, pecans and crystallized ginger and mix well. Fold in the dry ingredients.
  4. Scoop the batter equally into the prepared muffin tin. Bake until a toothpick inserted in the center comes out clean, 30 – 35 minutes. Let cool in pan 10 minutes before serving.
Products Used in this Recipe
Recipe Comments

6 thoughts on “Morning Glory Muffins

    1. recipe specialist

      Hi Jay,
      Our Gluten Free 1-to-1 Baking Flour is made for situations just like this! It should work great as a substitution. Please note though that some ingredients in this recipe (our Date Sugar for instance) may not be packaged in our Dedicated Gluten Free Facility as our Gluten Free 1-to-1 Baking Flour is, so they may be processed in the same facilities as wheat.

      Reply
    1. recipe specialist

      Hi Linda,
      I’ve emailed you directly to address your request. Thank you for your interest in Bob’s Red Mill!

      Reply
  1. Francisca Traboux

    I don’t have the flax seed meal or the whole wheat pastry. Could I use the all purpose flour gluten free along with the xanthan gum?

    Reply
    1. recipe specialist

      Hi Francisca,
      We haven’t tried using a different flour in this recipe, but you should be able to make this substitution. Using Gluten Free All Purpose Baking Flour may change the texture and flavor a bit, however.

      Reply

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