Morning Glory Muffins

Morning Glory Muffins

By Susan Arruda



1 cup whole wheat flour
1 cup spelt flour
1/2 cup quinoa flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon or coriander
1 egg
1/3 cup high quality oil
1 cup packed brown sugar
1 tsp. vanilla
1/2 cup applesauce
1 cup drained crushed pineapple, drained
1/2 cup unsweetened coconut
1/3 cup dried cranberries
1/3 cup chopped walnuts


Combine dry ingredients in a separate bowl. In a large separate bowl, beat egg with a whisk or mixer. Add the oil and brown sugar and blend or whisk to combine. Add the remained wet ingredients and mix or blend to combine. Add the dry ingredients to the wet and stir to combine ingredients using a large mixing spoon. Add the coconut, dried fruit and nuts and stir to combine.

Prepare muffin baking pans by greasing lightly with oil or butter, or line the tins with muffin liners.

Bake in a pre-heated 350 degrees Fahrenheit oven for approximately 20 minutes or until a toothpick, skewer or dry spaghetti piece inserted in the center comes out clean.