First off, can we define Morning Glory Muffins? Because…I kind of just pulled this name out of my you-know-what for a lack of better things to call these muffins.
Because what they really are is a big ‘ol miss mash of stuff I really friggin like in my muffins. As tempting as it was to call these “Stuff Lindsay likes in her Muffins, but All Together in One Muffin with a Slight Case of ADD”, I decided to just stick with Morning Glory…despite the fact that these kind of really aren’t Morning Glories at all. Kind of?
I do believe a Morning Glory muffin is kind of like a carrot cake/bran muffin situation? All I know is that it has fruits and nuts and THIS muffin also has fruits and nuts! AND coconut! And CORN MEAL!
I just really like corn muffins. Like, they’re kind of a fav.
So, basically, what you have here is a whole wheat corn muffin with mixed berries, raisins and walnuts, topped with coconut. Oh, they are also fairly low in sugar and fat and are basically completely customizable. As in, make base batter and throw in whatever your heart desires/whatever is lurking in your pantry/fridge/freezer/purse/etc.
What, you don’t keep a stash of raisins your purse?
How about stop listening to me babble and go make yourself some MUFFINZZZZZ (in just ONE bowl!! I hate to cause you loads of dishes to do..).
Whole Wheat Morning Glory Muffins
Loaded with healthy fats & energizing carbs, these muffins make an EXCELLENT pre-workout snack!! Try them toasted with a little drizzle of coconut oil!
Recipe inspired by THESE muffins.
– 1 Cup Whole Wheat Flour
– 1/2 Cup Cornmeal
– Scant 1/4 Stevia [ can substitute regular white sugar or coconut sugar ]
– 1/4 Brown Sugar [ NOT packed ]
– 2 teaspoons baking powder
– VERY scant 1/3 cup Grapeseed Oil or Coconut Oil [ I get mine from Trader Joe’s at a great bargain price! ]
– 1 Egg
– 3/4 Chopped Walnuts
– 1 Cup Mixed Berries [ I used the frozen mixed berries from Trader Joes, I mixed them in while still frozen and they baked fine! ]
– 1/2 Raisins [ I used a mix of regular and golden, for color, and the fact that I adore golden raisins ]
– 1/2 Cup Skim Milk [ can substitute almond or coconut milk ]
– 2 teaspoons vanilla extract
– 2 TBSP dehydrated coconut flakes
Preheat your oven to 375 degrees and spray a regular sized muffin pan with Coconut Oil cooking spray, set aside. In a large bowl mix flour, corn meal, sugars and baking powder. Stir with a whisk until fully incorporated. Pour in oil (if using coconut oil, make sure it is melted), milk, vanilla and egg and mix with a spatula until combined but not over mixed. Stir in nuts, berries and raisins. I kept my berries whole but feel free to break them up too!
Scoop batter evenly into muffin pan and top with a heavy sprinkle of coconut. Bake for 15-18 minutes or until golden around the edges and a toothpick inserted comes out clean.