Morning Glory Muffins

by angelika on January 24, 2013

morning glory muffin

We are big muffin eaters here. My kids just love muffins, they think they are special. So closely related to the cupcake as to be considered a treat. I love muffins because you can make up a batch in about 30 minutes, and stuff them with all kinds of great healthy ingredients. We also send muffins to preschool as a healthy snack when it is our turn to provide snack. I think they are idea for a healthy pick me up mid morning. These morning glory muffins  are  loaded with carrots, pineapple, coconut,  nuts and raisins. They are so moist and filling- they appear on our menu monthly. Anytime we buy a pineapple, half goes to these muffins and the other half to the weekly Vitamix smoothie ingredient stash.

I made this batch of muffins using this recipe. I adapted it a bit to our tastes and preferences.

morning glory muffin

Preheat the oven to 350 and position the rack in the lower third of the oven.

In a large bowl whisk together all the dry ingredients. Add to it the carrots, apples, nuts, pineapple, and apple and stir to coat.

In a large measuring cup or small bowl whisk the eggs, oil and vanilla. Add the wet to the dry and whisk until just combined. Scoop the muffin batter into a tin prepared with paper liners and bake for 30 minutes, or until a tester comes out clean. Cool the muffins in the pan for 15 minutes and then turn out to cool completely.

morning glory muffin-2

Morning Glory Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: muffin, breakfast
Serves: 16-18
Ingredients
  • 1¼ cup sugar
  • 2¼ cups whole wheat pastry flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup shredded coconut
  • ½ cup raisin
  • 1 large apple peeled, grated, and pressed to remove juice
  • 1 cup diced pineapple
  • 2 cups grated carrots (use a box grater not a food processor, food processor makes the carrots too moist)
  • ½ cup chopped walnuts
  • 3 large eggs
  • 1 cup coconut oil or sunflower oil
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350 and position the rack in the lower third of the oven.
  2. In a large bowl whisk together all the dry ingredients. Add to it the carrots, apples, buts, pineapple and apple and stir to coat.
  3. In a large measuring cup or small bowl whisk the eggs, oil and vanilla. Add the wet to the dry and whisk until just combined. Scoop the muffin batter into a tin prepared with paper liners and bake for 30 minutes, or until a tester comes out clean. Cool the muffins in the pan for 15 minutes and then turn out to cool completely.

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