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Morning Glory Muffins
Ingredients
4 large carrots (200g)
1 apple, such as Honeycrisp
1/4 cup (60ml) fresh orange juice
3 large eggs
2 cups whole-wheat flour (250g)
1/4 cup wheat germ (30g)
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup unsweetened shredded coconut (45g)
1/2 cup raisins (70g)
1/2 cup pecans, toasted
1 cup pitted, dried medjool dates (190g)
1 cup hot water (240ml)
1 teaspoon vanilla extract
1/2 cup refined coconut oil or neutral oil, such as sunflower or avocado (120ml)
Directions
Preheat the oven to 350 F.
Prepare 18 muffin tins with liners. In a large bowl, combine two cups of whole-wheat flour, 1/4 cup wheat germ, 1 tablespoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 cup unsweetened shredded coconut, 1/2 cup raisins and 1/2 cup pecans. Whisk and set aside.
In the bowl of a food processor, combine 1 cup pitted medjool dates and 1 cup hot water.
Let sit for at least five 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.
Shred 4 carrots. Peel, core and dice 1 apple, and add the carrots and apple to the bowl with the date paste.
Add three large eggs, 1 teaspoon vanilla, 1/2 cup coconut water or neutral oil, and 1/4 cup 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 ice cream scoop to portion out 18 heaping scoops, about 1/3 cup 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.
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