Morning Glory Muffins

My love affair with morning glory muffins goes way back. All the way back to Whistler, BC to be exact. When I lived there, I wasn't much into cooking or baking, mostly because I didn’t really know how to. What changed? Three words.

The. Food. Network.

That’s right! Free access to the Food Network changed my life and spurred a love for cooking that still goes strong today. Once I became intrigued with the science of cooking and all of the delicious products that could come from it, I wanted to experience all that Whistler had to offer on the food scene.

There was this bakery in Whistler Village, Moguls Coffee House, that made dynamite muffins and my favourite was their JUMBO Morning Glory muffins. So moist, so filling, and so seemingly healthy (in the realm of muffin health). I still think about these muffins and this bakery often.

When I moved back to Ottawa, I got giddy every time I saw a morning glory muffin for sale. I would buy it, eat it, and inevitably be disappointed. So, you know what they say….

"If you want something done right, you've gotta do it yourself.”

Soon, I found myself on the road (mission really) to perfecting this morning glory muffin recipe.

The first recipe I tried wasn’t quite right. But, with each trial and progressive tweaking, this recipe really became my own. And, I have to admit, I think they might even be better than the muffins I remember in Whistler (gasp!).

I hope you enjoy this recipe as much as I do. Here's to a glorious morning!

Preparation time: 15 minutes prep + 20 minutes baking

Serves: 24 muffins

Ingredients:

  • 2-1/2 cup whole spelt flour OR whole buckwheat flour (GLUTEN FREE!!!) 

  • 1-3/4 cup granulated sugar

  • 1 tbsp cinnamon

  • 2 tsp baking soda

  • 2 cup grated carrot

  • 1 cup sultana raisins

  • 1 cup unsweetened shredded coconut

  • 1 cup sunflower seeds

  • 1 large apple, grated

  • 4 large eggs

  • 1 cup vegetable oil (I use avocado oil, healthy with a neutral flavour)

  • 1 tbsp pure vanilla

Preheat the oven to 350F

In a large bowl, combine the flour, sugar, cinnamon, baking soda, carrots, raisins, coconut, sunflower seeds, and apples.

Using a wooden spoon (okay, you can use any spoon, I just really like using a wooden spoon), mix well.

In a separate bowl, whisk together the eggs, oil, and vanilla.

Add the wet ingredients to the chunky flour mixture until just combined.

Scoop the batter, using an ice cream scoop, into 24 muffin regular muffins or 12 jumbo muffins (that's also a preference but the quick release for the ice cream makes this the perfect tool for this task too).

Bake in preheated oven for 20-25 minutes. Use a wooden skewer in the centre to gage doneness. They're ready when the skewer comes out clean.

I like my muffins best, like most things in life, with a dollop of butter on top or in the center. They're excellent fresh and warm, straight out of the oven or cooled and stored for the next day. They freeze very well, so they make a tasty last minute snack.

NOTE: The sunflowers will turn green. This alarmed me at first because I couldn't believe that the muffins had gone bad in 24 hours. It's a cool chemical reaction with the chlorogenic acid (aka: healthy chlorophyll) and the baking soda/baking powder. So, expect the seeds to turn green once the muffins cool.