I never seem to be able to get a picture of these because they disappear so quickly around here. I’ll try again this weekend. I make these year round, using carrots, apples or winter or summer squash depending on what’s in season. This is the best recipe for morning glory muffins that I’ve come across and I hope you enjoy it too.
The recipe is from Whole Foods Market. I don’t shop there anymore since I opt for the farmer’s market instead but they have some great recipes online. They especially have a large number of gluten free recipes and every recipe I’ve made from their site has been a keeper.
I use whole soft wheat berries in this recipe which I grind myself and substitute coconut oil for the canola oil. I also decrease the amount of sugar down to 1/4 cup from 1/2 because I think they are otherwise too sweet for breakfast. I substitute grated zucchini for the apple, being sure to press out any water before adding to the batter. I also omit the walnuts since we have nut allergies in the family but I really miss them!