Whole Wheat Morning Glory Muffin Loaf
A classic carrot-apple-raisin morning glory muffin baked into a loaf. This loaf is whole wheat, maple syrup sweetened, and the perfect breakfast or healthy snack!
Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded carrots from 1 large or 2 small carrots
- 1 cup shredded apple from 1 medium apple
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- 1/2 cup roughly chopped nuts or seeds of choice such as walnuts, pumpkin seeds, etc
- 1 1/2 cups white whole wheat flour can sub all-purpose, spelt, or whole wheat pastry flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or grease with a little olive oil.
- Whisk together the olive oil, maple syrup, eggs, and vanilla in a large bowl. Add all remaining ingredients and stir well to fully combine.
- Pour the batter into your prepared pan (sprinkle with a pinch of oats and pumpkin seeds, if desired, to make it look extra pretty!) and bake for 50-55 minutes, or until loaf is golden and fully cooked through.
- Let cool in pan for 10 minutes before removing the loaf from the pan and letting cool completely at room temperature. This loaf can be cut while still warm, but will be less crumbly if served at room temperature. Leftovers keep well, covered, for up to 4 days.
Notes
MAKE IT VEGAN: swap out the eggs for two ‘flax eggs’ (2 T ground flax + 6 T water, mixed and let sit for 10 minutes before using).
I just shred my apple right on the same grater as the carrots- no need to peel off the skin first! Just start shredding the apple and stop when you hit the core, then turn and keep shredding until you’ve shredded all four sides.
Feel free to use any dried fruit, nuts, or spices you love in this loaf. I’ve made it with chopped dates, cardamom, walnuts, pecans, and even shredded sweet potato instead of carrot!