Jumbo Bakery Morning Glory Muffins

Posted on by llbalanced
Jumbo Bakery Morning Glory Muffins
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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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02.28

I was FED UP.

Over it.

Donezo.

No more dinky cupcake-sized muffins!

I'd been using cupcake tins to make muffins for years, resigned that hearty, weighty palm-of-your-hand muffins only existed in bakeries and coffee shops. I inevitably reached for two at a time to satisfy me the way half of a jumbo bakery muffin did (and does). Plus, it's just way more fun to behold and devour a honkin', crusty-topped muffin, amiright?

Especially when said muffin is actually healthy! Most bakery muffins are made from refined flour and generous amounts of refined sugar and/or, worst of all, inflammatory vegetable oils.

Having now set the stage, you can imagine my utter, boundless delight at discovering that Jumbo Muffin Tins exist on Amazon! Right there in front of my nose, for just a few bucks and in countless variety! I immediately ordered a set and haven't looked back. Instead, I turned to gaze fixedly on my oven, fingers crossed, to see if my Jumbo Morning Glory Muffins were a success.

And Great Caesar's Ghost!!! These Muffins turned out to be my FAVORITE LL Balanced baked good...possibly ever! One bite and I was completely smitten, and so was my husband! He's added these to a small group of recipes that he wishes were magically available in our kitchen at all times. I can't blame him: they are seriously that delicious.

The real magic actually comes from the sheer size of the muffin pans. Because they require a significantly longer baking time than cupcake-muffins, the outside has time to form a nice crunchy crust, while the inside remains impossibly moist. Although they taste decadent and flavorful, you know you're starting the day on a healthy note, in the best way. The varying textures, the heartiness, the protein, fat and fiber from walnuts, apple, carrots and oats—all point to a nutritionally dense muffin. These aren't fluffy muffins (fluffins?); they will keep you full and energized for hours.

If you love traditional Morning Glory Muffins or Carrot Cake, you will be even more enamored with my version (I think!). Although there are a few steps to making them just right, I promise you they're worth the extra bit of effort.

 

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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 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.
  3. 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.
  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.
  6. 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.
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