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I think we could all use a good dose of Morning Glory Muffins in our lives right now. Healthy-ish, delicious and a darn pain in the bum to make. Ok maybe that’s just me. Grating stuff annoys me. So I don’t make these nearly as often as I should.

But that crumb topping alone should be consumed in great quantities. Holy yum. I know you probably feel like people blabbing away on a recipe post is equally as annoying as grating vegetables, so without further adieu–Finding Lovely’s take on Morning Glory Muffins.

INGREDIENTS

2 C White Whole Wheat Flour

2 tsp Baking Soda

1/2 tsp Ground Ginger

2 tsp Ground Cinnamon

1/2 tsp Salt (I like the brand, Real Salt)

1/2 C Raw Walnuts, finely chopped

2 Large Carrots, peeled and finely grated

1/2 C Unsweetened, Shredded Coconut

1/2 C Raisins

1 Small Zucchini finely grated

1 Small Tart Apple, peeled, cored and finely grated

1/2 C Oil (I use either walnut oil or avocado oil in baked goods)

3 Eggs

1/2 C Maple Syrup

1/2 C Brown Sugar

2 tsp Vanilla Extract

1/4 C Orange Juice

Granola Topping

1/2 C granola (I use Trader Joes Maple Granola cereal since we usually have that on hand)

1/4 C Whole Wheat Flour

1/4 C Brown Sugar

3 Tbsp Salted Butter

1/4 tsp Salt

INSTRUCTIONS

Start by preheating your oven, 375 degrees F. Line 16-18 muffin tin cups with paper liners and set aside. Next add boiling water to raisins and set aside. I know this seems weird but bear with me, it softens them so they really melt in your mouth when the muffin is baked.

Combine dry ingredients–flour, baking soda, salt, cinnamon and ginger in a small bowl and stir to combine. Or go lazy girl style and use a large mixing bowl to which you’ll just add all the ingredients to as you go. Saves you an extra bowl to wash up and as long as you give the dry ingredients a nice stir to combine initially you won’t get any horrible baking soda bites.

To your dry ingredients in the bowl, add grated carrots, zucchini and apple (I forgot to peel my apple before I grated it, won’t make that mistake again). Add finely chopped walnuts, unsweetened shredded coconut, and brown sugar. Now add the oil, maple syrup, orange juice, eggs and vanilla extract. Mix everything together thoroughly but not overly mixed which creates a tough crumb.

Add batter to muffin tin, filling each well 3/4 of the way full, you want to leave room for some delicious granola crumb topping.

To make the crumb topping combine all the ingredients–the flour, sugar, granola, butter and salt. Using a fork, mash it all together until you’ve got a nice crumbly consistency.

I heap a large spoonful on each muffin evenly dividing the crumb topping. I usually start off with smaller spoonfuls and then judge how much I have as I go, adding more to each as needed. It’s equal opportunity here in muffin land. And let’s face it, no one wants that poor last muffin that got barely any granola topping.

Bake the Muffins for 20-25 minutes, until they are nicely domed and a cake tester inserted in the center of the muffin comes out clean.

I hope you enjoy these pain in the bum Morning Glory muffins. I know the ingredient list is long and you may find grating as annoying as me but they’re sooooo good and I never regret the effort once they’re in my mouth. Such is life. If you’re looking for another delicious muffin recipe, try these Strawberry Lemon Crumble Muffins. Ruthie did a glorious job capturing these, if you’re in need of a New England photographer, give her a call, Ruth Eileen Photography.