Glorious Morning Muffins

These yummy muffins are an adaptation from the ‘Morning Glory Muffins’ you can buy at Whole Foods. I used spelt instead of whole wheat flour, maple syrup for the sugar, less oil and added zucchini, dried apricots and apple sauce to the mix. I made them in my son’s school once and they were a huge success.

Makes 12-14


1 cup whole spelt flour

1 cup unbleached white spelt flour

1/4 cup oat bran or wheat germ

1/4 cup ground flax seed

1/2 teaspoon sea salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 eggs

1/2 cup olive oil

1 teaspoon vanilla extract

2/3 cup real maple syrup or 1/3 cup honey+1/3 cup agave syrup 

1/4 cups buttermilk or yogurt

1/3 cup apple sauce

 1 medium to large apple, cored and grated (peel on)

1/2 cup dried unsulfured apricots, chopped (or 1/2 cup of sultanas, chopped)

2 medium carrots, grated

1 small zucchini, grated

1/2 cup walnuts, finely chopped

2 tablespoons dried flaked unsweetened coconut, optional          


Preheat oven to 350°F (180 C). In a large bowl, mix together flours, bran, ground flax seed, baking soda, baking powder, cinnamon and salt; sift and brake up any clumps.
In a separate bowl, whisk together eggs, oil, vanilla, maple syrup, buttermilk and apple sauce. Mix in apples, raisins, carrots, walnuts and coconut. Add to flour mixture and gently stir just until combined.
Spoon batter into 12-14 paper-lined muffin cups, filling each about 3/4 full. Bake for 25 to 30 minutes, or until cooked through.

Here’s the recipe to my most asked for cookies of all times, the ‘Oh-so-good Oatmeal Cookies’. I found it years ago on the Whole Foods website and have made them on many occassions ever since.

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