Morning Glory Muffins

Prep Time:

20 minutes

Cook Time:

30 minutes


14 servings


273 calories


  • 1 c all-purpose flour

  • 1 c whole wheat flour

  • 1/2 c oat bran

  • 1 c sugar

  • 2 tsp baking soda

  • 2 tsp cinnamon

  • 1/4 tsp salt

  • 1/2 c vegetable oil

  • 3/4 c unsweetened applesauce

  • 3 large eggs

  • 1 tsp vanilla

  • 2 c medium carrots shredded

  • 1/2 c raisins

  • 1/2 c walnuts chopped

  • 1/2 c shredded coconut


Step 1

Wash and peel the carrots. Using a cheese shredder, shred the carrots into a bowl and then set them aside. Preheat the oven to 375 degrees.

Step 2

In a large bowl, combine the dry ingredients: flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.

Step 3

In another large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.

Step 4

Combine the wet with the dry ingredients, stirring just until everything is moistened and combined. Over stirring can give the muffins an undesirable texture.

Step 5

Line a muffin tin with paper cups or spray with non-stick spray. Fill the cups to the top with the muffin batter. Bake in the oven at 375 degrees for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

NOTES These can be frozen and warmed up individually. Be sure to wrap them to prevent freezer burn. Try experimenting with shredded zucchini, pumpkin puree and pineapple. Be sure to keep the ratio of wet to dry ingredients the same to keep the consistency of the batter the same.