I’ve made other versions of these Morning Glory Muffins before with great success. The recipe is heavily adapted from Earthbound Farms’ The Original Morning Glory Muffins. The original recipe calls for 1 1/4 c. white sugar, and even though I have swapped out ingredients, I’ve never tried to eliminate white sugar from a pastry recipe.
Here’s how I took out the sugar without sacrificing sweetness:
- Barley flour, brown rice flour, and wheat germ, which all lend a slightly sweet, nutty flavor, replace some of the all-purpose flour.
- I added a big handful of pitted dates, which were blended with the raisins and hot, reduced juice from the crushed pineapple to create a sweet slurry.
- Carrots with a diameter less than an inch are sweeter, so I chose the skinny ones from the bunch.
- I used a very sweet, juicy apple.
- I used raw honey and unrefined coconut sugar for a less-processed alternative.
What I ended up with was a mildly sweet, incredibly moist, quick-bread style muffin. The texture suffers just a little from the lack of white sugar and increased liquid, but not enough that you’d know what was missing. With that in mind, I’ve added an extra 1/4 c. coconut sugar and 1/2 c. brown rice flour below. But this recipe is definitely a keeper!
Mandy Glory Muffins
Because the gluten content of barley and brown rice are much lower than wheat flour, I’ve added extra baking soda and an egg for structure.
Lightly toast 1/2 c. raw walnut meats. I did this in the preheating oven for about 7 minutes.
Drain juice from crushed pineapple in 100% juice, pressing to remove as much juice as possible, into a small sauce pan, and simmer about 5 minutes. Gently simmer juice with 3/4 c. golden raisins (or any other dried fruit you like) and 1/2 c. pitted dates about 5 more minutes. Blend hot juice and fruit (I removed the center of the lid, and covered with a dish towel, since hot liquid can make your blender spit at you.) until dates are chopped into small pieces. Allow to cool at least 10 minutes.
Shred 1 small zucchini, 2 carrots, 1 apple, and 1 inch of fresh ginger. Toss together with 1/2 c. unsweetened shredded coconut, drained pineapple, and coarsely chopped walnuts, and set aside.
Blend well in a large measuring cup, and set aside:
- 1/4 c. honey
- 1/2 c. unrefined coconut sugar
- 1/2 tsp. salt
- 4 large eggs
- 1/2 c. plain yogurt
- 1/4 c. melted butter
- 1/4 c. oil
- 1 tsp. pure vanilla extract
- pineapple juice – date – raisin slurry
Stir together in a large mixing bowl with a whisk:
- 1 1/2 c. unbleached all-purpose flour
- 1 c. brown rice flour
- 1/2 c. barley flour
- 1/4 c. wheat germ
- 1 Tbsp. baking soda
- 1 Tbsp. freshly ground cinnamon
Add wet ingredients (egg mixture) to flour mixture, and stir just to combine. Then stir in fruit/nut mixture.
Bake in greased pans at 350 F, until a toothpick inserted comes out clean. I ended up with 1 dozen muffins (baked about 20 minutes) and 4 mini loaves (baked about 35 minutes). These freeze well; just double wrap after the bread is totally cooled.