Jumbo Bakery Morning Glory Muffins

Jumbo Bakery Morning Glory Muffins
COMMENTS
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    [post_date] => 2017-02-28 07:43:14
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    [post_title] => Jumbo Bakery Morning Glory Muffins
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    [post_modified] => 2017-02-28 18:18:05
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7700
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02.28
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TOTAL TIME :40minutes15minutes10minutes
6muffins
INGREDIENTS
  • 1 teaspoon melted butter, coconut or avocado oil
  • 1/2 cup raw walnuts
  • 1 cup + 2 tbsp rolled oats
  • 1 cup rye flour (sub AP, GF AP, whole wheat or spelt)
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut sugar
  • 2 teaspoons ground cinnamon
  • 3/4 cup canned full fat coconut milk
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 medium red apple (I like pink lady)
  • 2 medium carrots
  • 1/2 cup raisins
DIRECTIONS
  1. Preheat the oven to 350 degrees and grease a 6-cup jumbo muffin baking tin with melted butter or oil. Add walnuts to a separate sheet. When oven has reached temperature, roast walnuts for 10-12 minutes, until fragrant and slightly darkened in color—check around 9 minutes, as nuts burn easily! Allow to cool 5 minutes before roughly chopping.
  2. While walnuts are roasting, whisk together 1/2 cup rolled oats, rye flour, coconut sugar, baking soda, sea salt and cinnamon. Add remaining rolls oats to a blender or food processor and pulse until it forms a flour consistency. Add to dry mixture.
  3. In a separate bowl, whisk together coconut milk, eggs and vanilla extract. *Don’t forget to be checking your walnuts! Grate apple and carrots (you want approximately 2 cups grated carrots) and stir into the wet mixture.
  4. Pour wet mixture into dry and stir just until combined. You don’t want to overmix! Fold in raisins and walnuts. Evenly scoop batter into each baking tin—it should come almost all the way to the top. Use dampened fingertips to smooth out the tops. Sprinkle on remaining 2 tablespoons rolled oats and gently press into the batter.
  5. Bake for 40 minutes, or until a toothpick comes out clean. Allow to cool 10 minutes before enjoying and to cool completely before storing. Muffins will keep for three days at room temperature, 1 week in the refrigerator or 2 months frozen.
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  • dcgal020036

    Laura – thank you for another amazing recipe!!!!

    I made this into a loaf instead of jumbo muffins. Also, I didn’t process the oats and increased the rye flour by a tablespoon or two. I added a mixture of 2 tbsp coconut sugar and 2 tbsp oats to the top (figured a loaf might warrant a bit more “crumb” than a muffin). Cooking time was the same – maybe a few minutes more? Still got that awesome crust!!! Just had a slice with big spoon roasters chai spice almond butter!

    Can’t wait to get my cookbook!

    • Hi!!! Thank you so much for the detailed substitutions! I’ve actually been wondering if these could be turned into a loaf, so it’s fantastic to know this! I also LOVE the idea of the crunchy crumb topping–I think I’ll have to do that next time! Also, Big Spoon Roasters is the best. Thanks again for sharing!!! xoxo LL

  • Kayley

    LOVED these muffins! I made a few modifications based on personal tastes and what I had on hand. They turned out great so I thought I’d share.

    1. Used regular-sized muffin tins and baked them 20 minutes
    2. Used 1/2 cup AP flour + 1/4 cup almond meal + 1/4 cup coconut flour for the flour portion (to reduce carbs a bit and add more fiber)
    3. Instead of 1/2 cup raisins I used 1/4 cup cranberries + 1/4 cup unsweetened coconut flakes

    I have a good feeling these muffins will be my new go-to as they’re so versatile and so filling! Thanks for sharing, Laura Lea!

    Kayley

    • Hey Kayley!!! These are SUCH great substitutions to know! Love that you included almond meal and coconut flour and it worked out! Thank you so much for taking the time to share! I know a lot of other people will appreciate these details. xx