Laurie’s Peachy Morning Muffins!

September 17, 2009 at 8:23 am Leave a comment


Wake up to this morning glory!

It's going to be a peachy morning!

Back when I was a “muffin-and-coffee-on-the-way-to-work” person, I loved Morning Glory Muffins.  They were sweet and tasty and with those pieces of carrot, must be healthy.  Right?  Sorry!  Those refined flour, sugar-laden nightmares were more like cake than muffins.  Fine with coffee, but for dessert not breakfast!  I have since mourned the loss of these muffins from my diet, but what better way to get over that loss than to re-develop them!  With all of the fresh zucchini, carrots and peaches out there today I had a light-bulb moment and came up with this delicious and healthy substitute!  I hope you enjoy it.  Here’s a tip! You can never really guess when grating up the carrots & zucchini how much is the correct amount.  Measure the extras into 2 cups portions.  Put them into a baggie and you will have the base for next time.  You could also chop up extra peaches and add them in too!

If you are comfortable with your child eating seeds, these are fine for a 10 month old.

Peachy Morning Muffins

  • 2 C grated combination of zucchini and carrots
  • 3/4 C peaches, peeled and chopped small (fresh or frozen)
  • 1 egg, beaten
  • 1/2 C sucanat **(click here to learn more about the alternative ingredients I like to use!)
  • 1/4 C sunflower oil
  • 1/2 c raisins
  • 1/4 C coconut (unsweetened)
  • 1 t vanilla
  • 1 +3/4 C whole spelt flour
  • 2 T pumpkin seeds
  • 2 T sunflower seeds
  • 1/2 T cinnamon
  • 2 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t cloves
  • 1T each pumpkin seeds, sunflower seeds, coconut (for topping)

Preheat your oven to 375 deg. F.

In a small bowl combine the carrot-zucchini mix, peaches, egg, sucanat, oil, raisins, coconut, vanilla and set aside.

In a large bowl combine the flour, seeds, baking powder and soda, cinnamon, nutmeg, ginger, cloves & salt.

Add the wet ingredients to the dry ingredients and combine until the flour is absorbed.

Oil a muffin tin, or use paper liners and spoon the mixture into the muffin tin.

Place in the oven and bake for 15 minutes.  The muffins are done when golden on top and a knife inserted into the middle muffin comes out clean.

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