Red Meat Allergy Friendly Whole Wheat Morning Glory Muffins
Total time50 min
Prep time20 min
Cook time25 min
4.6(16)
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Learn more →Ingredients
12 servings
For the dry ingredients
- 1 ½ cups whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp salt
For the wet ingredients
- 3 large eggs
- ½ cup coconut oil, melted and cooled
- ½ cup maple syrup
- 1 tsp vanilla extract
For the mix-ins
- 2 cups carrots, grated (about 3 medium carrots)
- 1 medium apple, peeled and grated
- ½ cup crushed pineapple, drained
- ½ cup raw walnuts, roughly chopped
- ⅓ cup unsweetened shredded coconut
- ¼ cup raisins (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with a little coconut oil.
- 2
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, ginger, turmeric, and salt until evenly combined.
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