muffins, healthy muffins, morning glory muffins, bran muffins, Deals to Meals recipe, Recipe: Snack, Recipe: Bread,

There is the sweetest woman in our neighborhood (Omee, a.k.a. Donna Davey) who is not only a great cook, but she has some of my favorite healthy recipes. Her husband has suffered with heart disease for awhile now so she is very careful about the food she makes for her family. These muffins are one of her family’s favorite healthy snacks and they have also become ours too! I have posted muffin recipes in the past before (which I love). These muffins are amazing though because they are packed with so much goodness–pineapple, carrots, applesauce, apples, coconut and lots of bran and wheat. These muffins are sweetened with honey, not sugar, and have very little oil. However, all of the fruit keeps these muffins totally moist and delicious! After all the sweets from Halloween, these muffins are the perfect solution to a healthy snack your whole family will love 😉

 

Omee's Morning Glory Muffins
Ingredients
  1. 2 cup wheat flour
  2. 1/2 cup bran flakes (or more wheat flour)
  3. 1 cup honey
  4. 3 tsp. cinnamon
  5. 2 tsp. baking soda
  6. 1/2 tsp. salt
  7. 2 Tbs. flax seed
  8. 3 eggs
  9. 1 cup applesauce
  10. 1/4 cup cooking oil
  11. 1 tsp. vanilla extract
  12. 2 carrots, grated (about 1/2 cup)
  13. 1 apple, seeds removed and grated
  14. 1 cup crushed pineapple
  15. 1/2 cup shredded coconut
  16. 1/2 cup raisins
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Instructions
  1. Preheat the oven to 325 degrees. In a mixing bowl, combine the flour, honey, cinnamon, baking soda, salt and flax seed. Whisk together until combined. Add the eggs and whisk those in. Add the applesauce, oil, and vanilla to the mixture and combine. Shred the carrots and the apple and add to the batter. Open a can of crushed pineapple and pour out a cup of the pineapple. Add the pineapple (with a little juices) and pour into the batter. Add the shredded coconut and raisins to the muffin batter as well and mix until everything is all incorporated and combined. Pour a fourth cup of the muffin batter and place into muffin liners that are in a muffin tin. Bake the muffins for 18-20 minutes, or until the center of the muffins are baked and the center is no longer soft. Remove from the oven and let cool and then serve.
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