Pharmacy Notices
Breakfast | Snack

Morning Glory Muffins

  • 20-30 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 24

    Servings

  • 230 Calories
  • 13g Fat
  • 27g Carbs
  • 3g Protein
Recommended For:

Rheumatoid Arthritis

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  • Instructions & Tools

    Instructions

Ingredients

  • 24 Servings
  • 230 Calories
  • 13g Fat
  • 27g Carbs
  • 3g Protein
  • 50-60 Mins Total Time
  • 1 Cup Vegetable Oil
  • 3 Eggs
  • 2 Tsp Vanilla Extract
  • 2 Cups Grated Carrots
  • 1 Granny Smith Apple, grated
  • 1 (8 oz) Can Crushed Pineapple in 100% Juice, drained
  • ½ Cup Chopped Walnuts
  • ½ Cup Sweetened Shredded Coconut
  • ½ Cup Raisins
  • 2 ¼ Cups White Whole Wheat Flour
  • 1 Cup Granulated Sugar, for this recipe we used cane sugar
  • 1 Tbsp Ground Cinnamon
  • 2 Tsp Baking Soda
  • 1 Tsp Kosher Salt
Recipe adapted from Food Network Magazine

Nourishment Note

Apples

Green apples contain certain nutrients that can help promote healthy bones. In severe forms of RA, bone health may become effected.

Pineapple

Pineapple contains a variety of nutrients important to helping support the immune system and decrease inflammation throughout the body caused by rheumatoid arthritis.

Carrots

Carrots contain vitamin A and potassium. Vitamin A is important in strengthening the immune system and building healthy cells, and potassium is a key nutrient that can be low as a result of a flare.

Cinnamon

Cinnamon may help lower inflammation and help reduce symptoms associated with rheumatoid arthritis.

Walnuts

Walnuts are one of the few plant-based sources of omega-3 fatty acids. This type of fat is important for heart and brain health, as well as reducing inflammation associated with rheumatoid arthritis.

White Whole Wheat Flour

White whole wheat flour is made with a different variety of wheat. It contains essential nutrients such as fiber, that help to promote a healthy digestive tract as well as support good heart health.

Instructions

  • 24 Servings
  • 230 Calories
  • 13g Fat
  • 27g Carbs
  • 3g Protein
  • 50-60 Mins Total Time
  • 1

    Preheat Oven & Line Muffin Tins Preheat the oven to 350°F. Line the muffin tins with muffin papers and set aside.

  • 2

    Combine Wet Ingredients In a large mixing bowl, whisk together the vegetable oil, eggs and vanilla extract. Stir in the carrots, apple, pineapple, walnuts, coconut and raisins.

  • 3

    Combine Dry Ingredients In a small mixing bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet and stir until just combined.

  • 4

    Scoop Mixture Into Muffin Cups If available, use a cookie or ice cream scoop to scoop mixture into the prepared muffin cups. Batter should not overfill the muffin cup.

  • 5

    Bake Muffins Bake for 30 minutes, rotating the pans half-way through baking to ensure all muffins are baked evenly. Muffins are done when golden brown on the top and a toothpick inserted comes out clean.

  • 6

    Let Cool & Enjoy Allow muffins to cool on a cooling rack. Enjoy warm or at room temperature.

Recipe adapted from Food Network Magazine

What You’ll Need

  • Measuring Cups

  • Measuring Spoons

  • Box Grater

  • Can Opener

  • Large Mixing Bowl

  • Small Mixing Bowl

  • Whisk

  • Spatula

  • Cookie Scoop (optional)

  • Muffin Tins (2)

  • Muffin Papers

  • Oven Mitts

  • Cooling Rack

Allergen Swap

  • GGluten

    Replace the white whole wheat flour with a gluten-free version.

  • NNuts

    Replace the walnuts with sunflower seeds.

  • EEgg

    Replace the eggs with an egg replacer such as ground flax or chia seeds (For one egg mix 1 Tbsp seeds with 3 Tbsp water).

RA Cooking Tips

There's plenty more delicious recipes to try!

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