good morning muffins!!
a good routine + a good muffin for better mornings.
I am a creature of habit: a morning run, the farmer’s market every Saturday, and the dogs fed at 4:15pm. I can be flaky (a very bad quality, I know, unless you’re a croissant) but never with the daily Wordle. I publish this newsletter every Tuesday (thanks for being here!!), not because I fear any of you would come for me, but for my own continuity.
I come by it honestly–no one loves a routine more than my dad. For him, it’s a midday cheese and mayo* sandwich, pilates every Tuesday, and the sheep fed at 5:00pm. Throughout high school and into university I worked at our neighbourhood market & deli (what’s up Deep Cove Market!!). Fresh muffins from a local bakery (what’s up Alexander’s!!) would be delivered every morning, and every morning my dad would walk up the hill to pick up a newspaper and grab a couple while they were still warm. I’d like to think he was only coming to check in on me, but the ritual continued long after I moved away and stopped working there, the other girls at the market still setting aside muffins in anticipation of his morning visits.
Needless to say, the impact of a good morning routine (and a good morning muffin) has been on my mind. There’s comfort in being able to count on something or someone, be it yourself or another person. Creature of habit or not, we all crave consistency.
We also all crave baked goods!!
This week, at the request of my friend Jenna, a personal trainer, coach, and champion of consistency, I’m giving you a health’d-up-just-sweet-enough take on a morning glory muffin:
good morning muffins!!
While I do believe in routine, I do not believe in rigidity. This recipe is flexible and forgiving to suit your tastes, preferences, and pantry: I used prunes, but you could use raisins. Swap the yogurt for whole milk, or even almond. Play around with the types of flour, try it with flaxseed eggs or the real deal. My only request is that you toast your coconut and any nuts you choose to include, because it does make a difference. Give yourself an arm workout and grate the carrot and apple by hand, or blitz them in a food processor–you know what Jenna would want you to do.
Get a morning routine and get a morning muffin!
*We’re a Hellman’s fam.
recipe follows below!
good morning muffins!!
yields 12 good muffins for 12 good mornings
ingredients:
120g all purpose flour
85g whole wheat flour (or oat flour, almond flour…)
1½ t ground cinnamon
1 t baking powder
½ t baking soda
½ t salt
175 ml yogurt* (or whole milk, buttermilk, almond milk, coconut yogurt…)
55g agave (or honey, or maple syrup…)
60g dark brown sugar (or coconut sugar)
2 flax eggs**: 14g ground flaxseed + 70ml water (or 2 large eggs)
95g grated carrot (about 1-1½ carrots)
75g grated apple (about ½ medium apple)
65g unsweetened shredded coconut, toasted
90g finely chopped walnuts or other nuts, toasted (optional)
120g chopped prunes
120ml melted coconut oil (or vegetable oil, melted butter…)
whole flaxseed (for topping)
pumpkin seeds (for topping)
*if using greek, thin it out with a bit of water)
**1 flax egg: 7g ground flaxseed + 35 ml water
get mixing!:
Preheat oven to 350F. Line a muffin tin with paper liners, or lightly spray and flour.
Make your flax eggs: in a small bowl, combine 14g ground flaxseed with 70ml water. Let sit for 10-15 minutes, until gloopy (“gloopy” really is the best descriptor I could choose), stirring occasionally.
Toast coconut & nuts if using for roughly 5 minutes on a lined baking sheet, until lightly coloured. Set aside.
Combine dry ingredients (flours, cinnamon, baking powder, baking soda, and salt) in a medium bowl. Whisk together.
In a large bowl, combine yogurt (or milk), agave, brown sugar, and flax eggs (or eggs). Whisk together, then fold in the grated carrot, grated apple, toasted coconut, toasted nuts (if using), chopped prunes (or raisins). Stir in the melted coconut oil.
Fold the dry ingredients into the wet ingredients until *just* combined - don’t over-mix!
Divide the muffin batter into your prepared muffin tin. Top with flaxseeds and/or pumpkin seeds.
Bake until the muffins are set and a toothpick comes out clean, about 18-20 minutes. Cool in the tin for 10 minutes, then transfer to a rack. Muffins will keep for 3-4 days, and freeze very well!
enjoy!! :)