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Morning Glory Muffin
Prep Time: 00:20
Cook Time: 00:25
1 cup whole wheat flour
1 cup all-purpose flour
1/4 cup packed light brown sugar
1 tbsp baking powder
2 tsp baking soda
4 tbsp psyllium husks
2 tsp apple pie spice (or pumpkin spice)
1/2 tsp cinnamon
1/2 tsp salt
1 cup unsweetened pumpkin puree (not pumpkin pie filling)
3/4 cup unsweetened apple sauce
1/4 cup maple syrup
3/4 cup coconut oil
1 tbsp pure vanilla extract
1/2 cup water (divided into 1/4 cups)
1/3 cup unsweetened dried cranberries
1/2 cup pecans, chopped
1line a 12-cup muffin tine with paper liners, set aside; preheat oven to 375F.
2In a medium-sized mixing bowl add both flours, brown sugar, baking powder, baking soda, psyllium husks, apple pie spice, cinnamon, & salt; whisk ingredients until combined and then set aside.
3in a separate, large bowl add the pumpkin puree, coconut oil, applesauce, maple syrup and vanilla extract; whisk to combine & set aside.
4Fold the dry ingredients (medium bowl) into the wet mixture ( large bowl) and stir until just combined. If the mixture seems dry add water
5mix in as many dried cranberries & pecans as you would like
6Divide batter evenly among the 12 prepared muffin cups.
8Sprinkle the top of muffins with shredded coconut & top each one with a
10place in preheated oven and Bake for 24-28 minutes, or until a toothpick inserted into the centre of a muffin comes out clean (or with just a few crumbs are attached).
11cool muffins & Enjoy!
12Cool the muffins in the pan (about 10 minutes) before transferring them to a
13wire rack. Once cool enjoy!
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