Go Back

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.
Cuisine: American
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