Jess' Morning Glory Muffins

Photo by:

Jess Damuck

If there was early-morning grocery shopping to do before work at Martha Stewart, I would always get myself a morning glory muffin at Whole Foods (and one for my friend Khalil!). Most muffins and morning pastries are filled with sugar and keep you satisfied for about two minutes, but classic morning glory muffins are filled with whole grains, fruit, carrots, and nuts and are perfect for breakfast on the go. Also, it is delicious with cinnamon butter.

Ingredients

4 large carrots (about 8 ounces/200g total)
1 apple, such as Honeycrisp
¼ cup (60ml) fresh orange juice (from 1 orange)
3 large eggs
2 cups (250g) whole-wheat flour
¼ cup (30g) wheat gram
1 tablespoon Peni Miris Cinnamon
1 teaspoon baking soda
½ teaspoon Surya Salt or kosher salt
½ cup (45g) unsweetened shredded coconut
½ cup (70g) raisins
½ cup (60g) pecans, toasted
1 cup (190g) pitted, dried Medjool dates
1 cup (240ml) hot water
1 teaspoon Kaveri Vanilla extract
½ cup (120ml) refined coconut oil or neutral oil, such as sunflower or avocado

Methods

FOR THE MUFFINS

Preheat the oven to 350ºF (175ºC).
Prepare 18 muffin tins with liners.
In a large bowl, combine 2 cups (250 g) wholewheat flour, ¼ cup (30 g) wheat germ, 1 tablespoon cinnamon, 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ cup (45 g) unsweetened shredded coconut, ½ cup (70 g) raisins, and ½ cup (60 g) pecans. Whisk and set aside.
In the bowl of a food processor, combine 1 cup (190 g) pitted Medjool dates and 1 cup (240 ml) hot water. Let sit for at least 5 minutes before blending into a smooth paste, scraping down the sides as necessary.
Transfer the date paste to another large bowl and then attach the grater attachment to the food processor (you can also grate by hand if you prefer).
Shred 4 carrots (you should end up with about 2¼ cups/200 g).
Peel, core, and dice 1 apple, and add the carrots and apple to the bowl with the date paste.
Add 3 large eggs, 1 teaspoon vanilla, ½ cup (120 ml) coconut or neutral oil, and ¼ cup (60 ml) orange juice to the bowl with the date paste and stir to combine. Fold the wet mixture into the dry mixture until combined.
Use a 2-ounce (60 ml) ice cream scoop to portion out 18 heaping scoops, about ¹/³ cup (80 ml) each, for perfect little muffins in the prepared tins.
Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. The cooled muffins can be sealed in an airtight container for up to a week, or frozen and enjoyed up to 3 months later.

FOR THE CINNAMON BUTTER

In a small bowl, mix together ½ cup (115 g) softened butter, 2 tablespoons maple syrup, 2 teaspoons cinnamon, and a pinch of salt until well combined.