I can’t remember how I stumbled upon this recipe online but I’m definitely glad I did. I found this morning glory muffin recipe here and I made them that same weekend. I have to apologize for the quality of the photos because they are pretty awful. A few months before going live with my blog, I started taking pictures of the food I was making and as I’ve mentioned before: photography isn’t my forte! These pictures are pretty bad and in hindsight I have no idea why I didn’t take a picture of the muffins outside of the ginormous muffin liners.
I love these muffin liners because you can get huge muffins and they are very easy for cleanup. Although you really don’t need these types of liners for this muffin recipe because these babies don’t rise very much so your traditional muffin/cupcake liners will do the job just fine.
This is a healthy recipe but it’s really, really good. The cinnamon gives it a lovely spiciness and all the ingredients work really well together. I made the sweet potato puree but I’m sure this would work great with a squash puree or your standard canned pumpkin. This recipe lends itself well to switching up the ingredients like almonds instead of walnuts or cranberries instead of raisins. I didn’t have high expectations for these muffins but I was really pleasantly surprised. You can have a delicious breakfast and totally guilt-free. They’re super easy to put together and they probably freeze really well but they didn’t last long enough at our house to test out that theory. I just kept them in a Ziploc bag and they lasted just fine for the three or four days they were on the kitchen counter. The original recipe only makes 6 muffins but I’d definitely double or triple it, you won’t regret it.
These definitely live up to their name!