Morning Glory Muffins

These past few weeks have been a perpetual flow of long nights, looming deadlines and chaotic mornings.  With my nights spent in Nordic practice, playing at basketball games with our school's pep band, and agonizing over the stacks of homework that require my attention, my mornings have become a hectic scramble to finish assignments, cram for tests, and attempt to get everything ready before tumbling out the door to catch the bus. 

The other morning as I stepped onto the sidewalk, about to begin my hurried walk to the bus stop, I paused. Just to stop and breathe. It was for only a few seconds, but in that moment I let my obligations and preoccupations just slip away. 

It was a clear morning and I could see the still lake and the mountains in the distance, painted in soft hues of blue and purple. And for the first time in a while I was filled with a great appreciation for the beauty of Vermont and for the quiet and stillness of the morning. I realized that in the midst of all of my chaos there remained a quiet and peacefulness to the morning.

When the weekend came, I wanted to make a batch of hearty and tasty muffins to have for breakfast, so I took some of my favorite things to eat and bake with and put them all in these muffins.  A crisp, tart apple from the fridge, the rich flavor of coconut that evokes memories of a balmy climate, and the sweet, earthy tones of grated carrot. A half a cup of honey lends its sweetness and complexity to the muffins, and gracefully ties together tart apple, carrot, and subtle notes of coconut. 

On a whim, I decided to top some of the muffins with toasted walnut pieces. The walnuts complimented the other ingredients and added a bit of texture and crunch.

Each piece combined to make sweet, wholesome muffins to be savored with the stillness of the morning.

Morning Glory Muffins
inspiration from King Arthur Flour

3 tablespoons ground flax seed
1/2 cup warm water
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup honey
2/3 cup coconut oil, melted
2 teaspoons vanilla extract
2 cups grated carrots
1 large tart apple, peeled, cored, and sliced into 1/2-inch pieces
heaping 1/2 half cup unsweetened shredded coconut
1/2 cup chopped walnuts

Combine ground flax and warm water in a small bowl and set aside. In a separate bowl, whisk together flour, baking soda, cinnamon, ground ginger and salt. In another bowl combine the honey, melted coconut oil, vanilla extract and the flax mixture. Stir in the grated carrots, chopped apple and shredded coconut. Fold in the dry ingredients until just incorporated. Spoon the batter (it will be thick) into a prepared muffin tin and top each muffin with about a tablespoon of chopped walnuts gently pressing the walnuts into the batter.
Bake in an oven preheated to 350°F for 20 to 25 minutes, until the tops are golden brown and an inserted knife or toothpick comes out clean of batter.