Morning Glory Muffins
Morning glory muffins are a unique mix of fruit, vegetables, and nuts all packed into one naturally sweet muffin!
- 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 ea large eggs
- 1 tsp vanilla
- 2 c medium carrots (approximately 4) (shredded)
- 1/2 c raisins
- 1/2 c walnuts (chopped)
- 1/2 c shredded coconut
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.
In a large bowl, combine the dry ingredients: all-purpose flour, whole wheat flour, oat bran, sugar, baking soda, cinnamon and salt. Stir until everything is evenly combined.
In another fairly large bowl, combine the wet ingredients: vegetable oil, applesauce, eggs and vanilla. Whisk until evenly combined. Stir in the carrots, raisins, walnuts and coconut.
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moistened and combined. Over stirring can give the muffins an undesirable texture.
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.
The recipe makes 14 and since I’m only planning to eat them as a treat, the majority will be frozen.
In the future, I plan on experimenting with shredded zucchini, pumpkin puree and pineapple. If you’re planning to experiment with other ingredients, just try to keep the ratio of wet to dry ingredients the same to keep the consistency of the batter the same.
Baked goods freeze beautifully, just make sure to wrap them up tightly to prevent freezer burn
NUTRITION