Morning Glory Muffins
A terrific combination of all the good stuff - carrots, coconut, raisins, oat bran, and homemade applesauce! I love them because they pack a hefty nutritional & fiber punch, but they taste terrific too! My kids scarf them up as quickly as I can pull them from the oven, and they make a wonderful "on the fly" breakfast.
Servings: 12
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup oat bran
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 2 cups about 4 carrots, although I sometimes use extra shredded carrots
- 3/4 cup unsweetened applesauce
- 1/2 raisins
- 1/2 shredded coconut
- 1/2 cup walnuts chopped
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375F. take a standard sized muffin tin and line with muffin liners.
- In a large bowl, combine the all purpose flour, whole wheat flour, oat bran, sugar, cinnamon, baking soda, and salt. stir to combine. Put aside.
- Wash, peel, and shred the carrots using a food processor with the grater attachment or use a box grater. Put this aside also.
- In a large mixing bowl, combine the eggs, oil, applesauce, and vanilla extract. Whisk well to combine. Fold in the raisins, carrots, coconut, and nuts (if using).
- Pour the wet mix into the dry mix, and gently stir until just combined. You should still see small pockets of the dry mix. Be careful not to over mix!
- Fill the muffin liners to the top with the batter (I use a cookie scoop for this). They will rise slightly. A quick sprinkle of Turbinado (raw) sugar is a nice touch as well.
- Bake for 25-30 minutes, or until a tester toothpick comes out clean.
- Allow the muffins to cool for 5 minutes in the pan and then transfer to a wire rack to cool completely.
- This muffin freezes extremely well in a sealed ziplock bag.
Notes
Recipe from budgetbytes.com