This recipe is going to suggest to you that we eat a lot of muffins. We do. I make them and freeze them. When I pack snacks for school, the boys will often have one of these. They're loaded with veggies and fruit, and are delicious pretty much any time of the day.
Morning Glory Muffins
Makes 24 medium sized muffins
Prep Time: 20 minutes
Baking Time: 20-23 minutes
1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 cup brown sugar, packed
2 tsp. baking soda
3 tsp. ground cinnamon
2 cups shredded carrots
1 cup shredded apple (Rome works well)
1 1/2 cups shredded zucchini
3/4 cup raisins
1/4 cup coconut flakes
1 8 oz. can crushed pineapple
1/2 tsp. sea salt
1/3 cup canola oil
1/3 cup applesauce
2 tsp. vanilla extract
2 large eggs
2 egg whites
Preheat oven to 350 degrees. Combine flours, brown sugar, baking soda, and cinnamon in a large mixing bowl. Shred carrots, zucchini and apple and stir into flour mixture, along with raisins, coconut and pineapple. In a smaller bowl, mix salt, canola oil, applesauce, vanilla extract, eggs and egg whites and stir to mix. Add the wet mixture to the dry mixture and stir until just moist. Scoop or spoon into lined muffin pans. Bake 20-23 minutes.
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| You can't beat these for healthy muffins |
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| Peel your carrots. The peel can make your muffins bitter. |
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| I shred in the food processor one thing after another. |
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| Mix your liquid ingredients separately so they incorporate well. I do the salt here so it dissolves. |
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