Jumbo Bakery Morning Glory Muffins
Now you can satisfy your craving for big ole' bakery muffins from the comfort of home AND know that they are full of nutritious ingredients! These Jumbo Morning Glory Muffins are one of my favorite baked goods to date.
- 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
- 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.
- While walnuts are roasting, whisk together 1/2 cup rolled oats, rye flour, coconut sugar, baking soda, sea salt and cinnamon. Add 1/2 cup rolled oats to a blender or food processor and pulse until it forms a flour consistency. *Don't clean blender or FP. Add to dry mixture.
- In a separate bowl, whisk together coconut milk, eggs and vanilla extract. *Don’t forget to be checking your walnuts! Peel carrots and remove core from apple then add to your blender or food processor. Pulse until they form a chunky crumble consistency, then stir into wet ingredients.
- 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.
- 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.
NOTE: If you want to make these into cupcake tin-sized muffins, use liners and you should be able to fill 12 tins evenly. Bake for 28-30 minutes until firm to touch but still a little bouncy. Cool at least 10 minutes.