Morning Glory Muffins that Make Me Sing Hallelujah

“Mommy, why are these called morning glory muffins?” Cheyenne asked me as she took a second bite of her muffin. I quickly replied, “Because they taste SO good that they make you sing ‘glory, glory hallelujah’!”
This may not be the original meaning behind the name of morning glory muffins, but it sure is true for these muffins!

Morning glory muffins are reminiscent of carrot cake but healthier and with more add ins! For my muffins I love to add shredded carrot and apples along with craisins. Occasionally, I will also add chopped nuts if I know that no little kiddos will be snacking on these (just in case of a choking hazard). To sweeten the muffins, I use maple syrup. These are also made egg and dairy free, making them very allergy friendly!

These muffins freeze wonderfully! I often double the batch and freeze half of them. I take out the muffins we would like to eat about an hour before we are ready to eat them and they are good to go. Have fun with your add ins and put your own twist on them!

Ingredients:

• 1/3 cup coconut oil, melted and cooled
• 1/2 cup maple syrup
• 1 cup milk of choice
• 1 tsp white vinegar
• 1 tsp vanilla
• 1/2 cup shredded carrots
• 1 apple, shredded or chopped
• 1 cup craisins or raisins
• 1.5 cups flour
• 1/8 cup milled flaxseed
• 1 tsp baking soda

Directions:

Preheat oven to 350 degrees and grease a muffin pan. Combine all ingredients in a bowl in the order they are listed. Scoop batter into muffin tin, filling them about 3/4 way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool and enjoy!

I love to slather mine with coconut oil spread pictured above. Read all about it here!

Want more muffin recipes?! Click HERE