Morning Glory Muffins with Tahina-Maple Glaze
From Anabelle, Clean Plate Club
Who says baked goods have to be unhealthy? These morning glory muffins pack a punch with carrots, apples, raisins and nuts. Drizzle some tahini-maple syrup on top for some decadence .
Preheat the oven to 375°. Lightly grease a 12-cup muffin tin or line with cupcake papers.
Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe.
Whisk together the flours, oats, sugar, baking soda, spices and salt in a large mixing bowl. Stir in the carrots, apple, coconut and almonds.
In a separate bowl, beat together the eggs, coconut oil, yogurt and vanilla. Add to the flour mixture, and stir until evenly moistened. Drain the raisins, chop, and stir them in.
Scoop the batter evenly into the prepared muffin tin or cupcake papers. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes.
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then remove and finish cooling on a rack.
*If you want to add the tahina-maple drizzle (which you totally should), just whisk together these two ingredients in a small bowl and drizzle over the muffins after they’ve cooled for five minutes.
View original recipe on the Local Belle blog.