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Vacations are always tough for making good food choices and I have been on vacation for the entire past month. Don’t get me wrong, there were a lot of kale salads, quinoa dishes, grilled vegetables, and green smoothies, but there have also been a lot of donuts, cookies, cheesecakes, and chocolates. After a wonderful month of vacationing in California, roadtripping through Colorado, and house sitting in Catalina, I am thrilled to be home, in my own kitchen, and settling back into a routine.
And that routine involves healthifying recipes that I enjoy without sacrificing flavor quality. I’ve made a lot of morning glory muffins over the years, because I love the texture of raisins in muffins, but I hadn’t paid much attention to the other ingredients until now. There were four major ways I made these muffins healthier.
#1 – I made with white whole wheat flour. I actually hadn’t heard of this type of flour until recently, but it’s supposed to be better for baked goods, because it isn’t as dense as the normal whole wheat flour. I’m a big fan.
#2 – I used coconut oil, because it tastes delicious and has a huge list of health benefits.
#3 – I use maple syrup as the main sweetener. There’s also pineapple and its juice that boosts the sweetness, too. I’m really trying to lower the amount of granulated sugar that I use these days and most of the time, I actually prefer the taste of maple syrup anyways!
#4 – I added Greek yogurt to boost the protein a little bit. I’m a huge proponent of high protein breakfasts to start your day right.
And then, of course, there’s the face that these muffins include shredded carrot. I love when I find recipes that can incorporate more vegetables into my diet without it seeming like I’m eating a vegetable at all.
As with most muffin recipes, mix the dry ingredients in one bowl, the wet ingredients in another bowl, then combine them together and bake.
It’s as simple as that!
Like most baked goods, I think these are best straight from the oven, but they were also pretty great at room temperature or reheated in the toaster oven.
Between the various crunchy nut, juicy raisin, and tender bread textures and the tropical pineapple and coconut flavors, this muffin was a huge hit for me.
And these are great to make ahead and freeze to reheat on busy mornings, too!Print
- 2 c. white whole wheat flour
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 2 Tbs coconut oil
- 1/2 c. maple syrup
- 1 1/2 tsp vanilla
- 1/2 c. plain Greek yogurt
- 1 (8 oz) can crushed pineapple, including juice
- 11/2 cups grated carrot
- 1/2 cup raisins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees F.
- In a large bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, beat together eggs, oil, syrup, vanilla, and yogurt.
- Stir in pineapple (with the juice).
- Mix egg mixture into the flour mixture, just until combined.
- Stir in the carrot, raisins, coconut, and walnuts.
- Pour batter into greased muffin cups, filling them almost to the top.
- Bake for about 20-25 minutes, until a toothpick inserted into center of a muffin comes out clean.
- Serving Size: 1 muffin
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