Saturday, April 2, 2011

My Favorite Morning Glory Muffins

On my way out to visit my mother the other day I stopped into Earthbound Farms for a much needed snack. Browsing through the options I saw their amazing Morning Glory bread and quickly bought a slice. Driving through the beautiful valley eating pieces of this mouth-watering bread I was reminded how much I love these! A few years ago I adapted their recipe to my own taste and I used to make large batches at a time for breakfast on the go. It is packed with SO many good foods that I can feel my body soaking up the nutrients. My adaptations made it easier to make and even more healthy! I thought I would share this recipe with you and hope that it becomes a favorite for you as well! I also provided a link at the bottom if you want the original Earthbound Farms recipe.

3/4 cups coconut sugar
1/2 cup brown sugar
1 1/4 cups oat flour
1 cup qunioa flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup un-sweetened coconut flakes
3/4 cup raisins (I like to mix blond and regular)
1 cup of applesauce
2 cups grated carrots (or grated sweet potato)
1/4 cup chopped pumpkin seeds
1/4 cup almond slivers
3 large eggs (if you have an egg or dairy allergy you can increase the applesauce and oil as a substitute)
1 cup coconut oil
1 teaspoon pure vanilla extract
1/4 cup of grated ginger root or one spoonful of ginger powder

Directions: Position a rack in the lower third of the oven and preheat to 350 degrees F.
In a separate bowl, whisk the eggs with the oil and vanilla.
Whisk together the all other ingredients into a large bowl and stir to combine. Pour the eggs and vanilla into the bowl with the dry ingredients and blend well.
Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. Depending on your altitude bake for 30-40 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling. Or pour batter into two bread loaf pans, depending on your altitude bake 40-60 minutes. This should make two loafs.

Earthbound Farms original recipe,



  1. Ooooh! That does sound yummy! My mouth is watering already!

  2. Looks scrumptious!
    You're always broadening my I have to go find some coconut sugar and qunioa flour!

    ♥ Bethany

  3. Bethany,
    I buy them both at Whole Foods, they are actually well priced :)

  4. Bethany brought up a great point, in my love of all things coconut I forgot to add how to make these with no coconut for the allergic population. Here is how, exchange coconut sugar and oil for other types like raw cane sugar or veggie oil. As for the coconut flakes you can substitute crushed pineapple, YUM!

  5. These look awesome, and I'll take the coconut in them too! Thanks for sharing.

  6. I am making some of these! I am one of your newest fans from Bloggy Moms.

    Be sure to vote on April's Banana of the Month @


  7. Wow! Those sound so yummy and healthy! Thanks for sharing the recipe!

  8. these sound SO YUMMY! im a new follower...feel free to ck ,e out at

  9. Happy Wednesday!I can't wait to try this recipe TY... new follower from the blog hop and I look forward to following your blog!...Hope u can come by for a visit!

  10. Hey! I'm already following you and just realized you're in the Blogging Buddies group on Etsy! I have a green blogs directory at both of these blogs if you'd like to add your link: and