These morning glory muffins are a delicious, healthy snack full of fruits and vegetables. You can also grab one for breakfast on your way out the door.
I’ve been reading lately about the value of soaking and fermenting grains. Many societies have traditionally soaked flour before baking in order to aid in digestion. I have a mild gluten sensitivity, and I’ve been experimenting with re-introducing small amounts of whole wheat into my diet.
I’m intrigued by Sally Fallon’s book, Nourishing Traditions, which advocates fermenting grains before cooking with them. In her book, Fallon explains the benefits of soaking grains: “During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”
This recipe for morning glory muffins uses her technique of soaking whole wheat flour in yogurt overnight before proceeding with the recipe. They are delicious, moist, and not too sweet – just how I like my muffins.
If you’re in a hurry, you can skip the soaking step and these morning glory muffins will still taste great. They work well with gluten-free flour, too.
Morning Glory Muffins
Ingredients
- 3 cups white whole wheat flour
- 2 cups plain yogurt
- 2 eggs
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp sea salt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil
- 1/2 cup crushed pineapple
- 2 carrots peeled and grated
- 1 apple peeled and grated
- 1/2 cup raisins
Instructions
- Mix the flour and the yogurt and cover. Let it sit overnight (12 to 24 hours) in a warm place such as an oven with the light turned on.
- Preheat the oven to 350 degrees and grease a 12-muffin pan and a small loaf pan.
- Transfer the flour/yogurt mixture to a mixing bowl and add the remaining ingredients. Mix to combine.
- Fill the muffin tins until they are 3/4 full. If you have dough remaining, put it in a small loaf pan.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. The loaf will take 30-40 minutes.
- If you want to jazz up these muffins, top with cream cheese frosting.
Morning Glory Muffins Price Breakdown
This recipe costs $4.97 to make, or $.36 per serving. These muffins make a wonderful, healthy snack or breakfast on the go.
Kendra says
Does the yogurt need to be warmed at all before mixing with with flour? Would it work more quickly?
Annemarie says
Kendra, you don’t need to warm the yogurt for this. I’m not sure if it would break things down more quickly that way.
Cynthia says
Nourishing Traditions is one of my favorite cookbooks! It got me back to full fat and moderation in eating of whole foods several years ago…part cookbook, health book and cultural eating history and trends! A great read and so many helpful hints!
Annemarie says
Cynthia, I take loads of cookbooks out of the library but I rarely buy them. After reading the first section of Nourishing Traditions, I ended up returning it to the library and ordering it on Amazon. I knew I had to own this one.
Lindsay says
I made these this morning and they didn’t turn out that great :-(. The texture was goopy and dense. I did ferment them for 12 hours.
Is it possible these should have baking powder in them?
Annemarie says
I’m sorry they didn’t turn out for you, Lindsay. If they were goopy it sounds like they weren’t done baking, so maybe a longer bake time would help next time. The recipe does call for 2 tsp. baking soda (not powder).
Stephanie says
I love the idea of soaking the grains first – I’ve been hearing a lot about it but haven’t tried it yet…I think this muffin might be the perfect way to try it out! Thanks…
Real Food, Real Deals says
It’s no extra work, so it’s definitely worth a try!
Stephanie says
Have you tried it on a regular bread recipe?
Real Food, Real Deals says
I haven’t technically tried it on a regular bread recipe, but the Bittman no-knead bread recipe I make requires the dough to sit overnight. https://realfoodrealdeals.com/2012/03/12/no-knead-apple-pie-bread/. I will be trying it on our regular sandwich bread the next time I make it because I think it makes a lot of sense.
Stephanie says
Let me know how it turns out – I’m really like the idea!
cie91 says
Just made these – smells great, cant wait to taste them! 🙂
The “soaking” sounds a lot like how you’d make sourdough. 🙂
Annemarie says
I hope they came out well for you. And yes, soaking grains before cooking is along the same lines as the sourdough process.
cie91 says
Turned out fab, even my toddler loves them 😉 I think the raisins does it all for her!
Annemarie says
Wonderful! It’s always good to get positive feedback from a toddler – they can be the toughest audience. 🙂
thefoodery says
I buy sprouted grain bread because I also have a sensitivity to wheat/gluten and feel incredibly bloated and tired after eating just a little bit! I also use spelt flour, which I heard does contain a bit of gluten but it doesn’t make me feel as lousy as regular flour. How were the muffins after you soaked the flour in yogurt? Did you feel any differently after eating them compared to regular muffins? I’d love to try this reicpe!
Real Food, Real Deals says
I’m planning to try spelt flour one of these days. Thanks for the reminder. These muffins taste great and I feel fine after eating them, but my typical reaction to gluten isn’t immediate. In the past when I’ve been eating gluten, I’ve tended to get sick a lot and tended to get seasonal allergies. Since going off gluten I rarely catch colds and I haven’t been congested in 2 years. Dairy, on the other hand, does usually give me an immediate stomach reaction, but after soaking this flour with yogurt I didn’t have a reaction. I’m hoping to bring yogurt back into my diet.
the Jilb says
I love morning glory muffins. I have a similar recipe and they’re just so perfect and filling for breakfast or a snack. Yum!
Real Food, Real Deals says
I agree! They are a great snack.