Updated 6/2020 with new photos!
Most would call these Morning Glory muffins, but they have so many ingredients (17! My preschooler counted, I'm very proud.) that I always feel like I'm pulling out every ingredient in my pantry to make them. They are so worth it, though. Orange juice and zest add a wonderful aroma, millet gives them an unexpected crunch, and pockets of carrot and apple make them virtuous. I'm very good at rationalizing muffins, you see.
Looking for more muffin recipes? Try these Simple Bakery Style Banana Carrot Muffins, too!
Every real baker would tell you how to make these using at least two bowls for the wet and dry ingredients, but I've been making them in one bowl since the start. So I'm not a real baker ok? Let's be not real bakers together. Start with the wet ingredients... I'm counting the zest as a wet ingredient.
Add in the dry ingredients.
Stir that all together, but just barely. Now, for all the extra goodies...
Carrots and apple, millet, pecans, and pepitas all get thrown in there and gently mixed once more. Portion these out to your greased muffin tin an bake away!
Please give them a try. You can leave out the nuts if you're not a fan, but I haven't experimented much with any of the other ingredients. Don't omit the orange zest! It might be my favorite part. My best advice of all? Don't over-mix! Muffins don't like that.
Recipe
Kitchen Sink Muffins
Ingredients
- 2 ripe bananas (mashed)
- ⅓ cup olive oil
- 3 eggs
- ½ cup brown sugar (packed)
- 1 teaspoon orange zest
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- ⅓ cup flax seed (ground)
- 2 cups whole wheat flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon (ground)
- 1 teaspoon ginger (ground)
- ½ teaspoon kosher salt
- ½ cup walnuts (chopped, substitute pecans)
- 2 cups carrot (grated, from about 2 medium carrots)
- 1 cup apple (grated)
- ⅓ cup raw pepitas
- ¼ cup millet
Instructions
- Preheat the oven to 425F. Grease a muffin pan.
- In a large bowl, combine bananas, oil, eggs, brown sugar, orange zest and juice, and vanilla with a whisk until smooth.
- On top of the wet ingredients, add flax seed, flour, baking soda, cinnamon, ginger, and salt. Stir just 5-6 times with a rubber spatula or wooden spoon. It wont be totally mixed, but its going to be ok.
- Add remaining ingredients and stir a few more times, just until combined.
- Transfer scoopfuls to the muffin pan.
- Bake in the 425F oven for 5 minutes, then reduce the heat to 350F and continue to bake for 18-20 minutes.
- Remove from pan and allow to cool for 5-10 minutes on a cooling rack.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
Whip up a batch and serve them fresh with butter and coffee or tea and pretend that you are doing a very healthy thing. If I were there next to you, I'd totally agree with you.
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