Whole Food Market's Morning Glory Muffins

Makes 16

Whole wheat pastry flour combines with apples, raisins, carrots, coconut and walnuts in these nutritious and satisfying muffins. You can also try our Gluten-free Morning Glory Muffins.

Ingredients
1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided

Method

Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.

Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.

Tips: Substitute 1/2 cup apple sauce for 1/3 cup of the oil.
Use currants instead of raisins
reduce the sugar by using the brown sugar and just half the white sugar, or you can leave the white sugar out completely.
or sub with 1/2 C pure maple syrup and 1/4 C nutra farmed(sweeter) brown rice syrup
substitute coconut flakes with flaxseed meal

Healthy Muffin

(serves 12)
1 1/2 cup oat bran
1 cup egg whites (from container) or 6 egg whites
1/2 cup canned pumpkin
1/2 cup applesauce w/ cinnamon
2 Tbs. peanut butter (all-natural is best)
extra dash of cinnamon & nutmeg
3 tablespoons (or 2 long squeezes) of honey
1 banana, mashed
1 cup frozen blueberries
extra peanut butter (to spread on top before eating)

Preheat oven to 375 degrees. Mix all ingredients together until well blended. Add the blueberries at the very end so they don’t get too mashed up.Bake at 375 degrees for 20 minutes. Let muffins cool on rack. Spreak some peanut butter on them before eating. Store in refrigerator.

Tosca Reno's Applesauce Pumpkin Muffins

From Eat Clean Cookbook, by Tosca Reno.
(makes 12 muffins)

1 cup (240 ml) old fashioned oatmeal, not instant
½ cup (125 ml)unsweetened applesauce
½ cup (125 ml) canned pumpkin
2 large egg whites + one yolk, lightly beaten
2 tablespoons + 1 teaspoon (35 ml) canola oil
1 tablespoon (15 ml) double acting baking powder
½ teaspoon (2.5 ml) baking soda
1 teaspoon (5 ml) cinnamon
¼ teaspoon (1.25 ml) ground nutmeg
1 teaspoon (5 ml) pumpkin pie spice
½ cup (125 ml) milk or milk alternative or ½ cup (125 ml) apple juice
½ cup (125 ml) amaranth or quinoa flour or flour of your choice
¼ cup (60 ml) whole wheat flour
¼ cup (60 ml) maple sugar flakes
½ cup (125 ml) dried cranberries or raisins (optional)

Preheat oven to 375oF (190oC). Line muffin pan with paper or silicon liners or coat with non-fat cooking spray. Combine oatmeal, pumpkin, applesauce, juice or milk, eggs and oil. Mix until all ingredients are blended. Measure and mix all dry ingredients. Make a well in the center of dry ingredients and pour wet ingredients into dry. Add dried fruit if using. Fill muffin cups 2/3 full. Bake 15-20 minutes or until lightly browned on top.

Alternative: If you don’t have pumpkin you can use a sweet potato. Simply microwave the sweet potato for 3-5 minutes (depending on your microwave) and let cool. Remove the skin and mash the flesh. Measure out the required quantity. Voila!

Body For Life Pancakes or Muffins (Shannycakes)

4 egg whites
1/4 C cottage cheese
1/2 C oats
four packets of Splenda
1 tsp cinnamon
1 tsp vanilla

Blend in a blender until cottage cheese is smooth. Cook on a Pam-sprayed skillet like pancakes and enjoy! You can also make these into muffins by pouring batter halfway into cups of a muffin tin and baking at 350 degrees for 25 minutes.

Variations:
Banana Shannycakes: Add a 1/2 banana and cut the oatmeal to 1/3C.
Chocolate Almond Shannycakes: Omit cinnamon and add 2 Tbsp unsweetened cocoa, two extra packets of Splenda, and 1 tsp almond extract. Increase vanilla by 1/2 tsp.
Apple Pie Shannycakes: Cut oats to 1/3 C, add 1/2 jar of pureed apples (baby food) and add 1/4 tsp of nutmeg
Pumpkin Shannycakes: Add 1/4 C canned pumpkin, 1/2 tsp nutmeg, 1/8 tsp of ginger and 1/8 tsp of cloves.