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Morning glory muffins, or how I gained my freshman five
These healthy, filling-but-light muffins are packed with whole grains, local honey, wholesome fruit, unsweetened applesauce, toothsome nuts and crunchy oatmeal. They make a satisfying breakfast, but are also good as an afternoon treat with a cup of strong, sugarless tea.
Ingredients
- ¾ cup water or your choice of unsweetened almond milk
- ¾ cup unsweetened apple sauce
- ¼ cup vegetable oil
- 1 teaspoon apple cider vinegar
- ¼ cup honey or maple syrup
- 1 cup wholewheat flour
- ½ cup buckwheat or spelt flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- a pinch of allspice or nutmeg
- zest from ¼ of an orange
- ½ teaspoon salt
- 4 apples chopped into small cubes
- 1 large grated carrot
- ¼ cup sliced almonds or chopped walnuts
- Oat crumble topping:
- 3 tablespoons rolled oats
- 3 tablespoons brown sugar
Instructions
- Preheat oven to 400F. Grease a muffin tin or line it with cupcake liners.
- In a medium bowl, whisk together the water (or almond milk), apple sauce, oil, vinegar, and honey until well combined.
- In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, allspice or nutmeg, salt and orange zest. Mix in the apples and grated carrot.
- Pour the wet ingredients into the dry and stir gently until just combined. Fold in the nuts.
- Distribute the batter evenly into the muffin tins and sprinkle each muffin with oats and brown sugar. Place in the oven and bake for 20-25 minutes, until a tester comes out clean. Remove tin from oven and let muffins cool in the pan for about 10 minutes, then turn the muffins out onto a wire rack to cool completely.
- Serve these with a cup of good, strong sugarless tea, and take comfort in nourishing your body and soul.