Description
These will be your new favorite breakfast treat – packed with fruits and veggies, they will start your day off right. These morning glory muffins freeze well for later eating!
Ingredients
Units
Scale
- 2 1/2 cups Flour
- 1 1/4 cup Sugar
- 1 Tbsp Cinnamon
- 2 tsp Baking Soda
- 2 cups Grated Carrots
- 1 cup Raisins
- 1 cup Shredded Coconut
- 1 cup Chopped Pecans
- 1 Apple, peeled and grated
- 4 Eggs
- 1/2 cup Vegetable Oil
- 1 Tbsp Vanilla
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together flour, sugar, cinnamon, and baking soda. Mix in carrots, raisins, coconut, pecans and apples – mix well.
- In a medium bowl, whisk together eggs, oil and vanilla. Stir mixture into the fruits/veggies mixture and mix until all ingredients combine.
- Scoop dough with ice cream scoop into lined or vegetable oil sprayed muffin tin.
- Bake for 30-35 minutes or until the muffins come out clean when a toothpick has been inserted into the middle of each muffin. Remove from pan and let cool on a wire rack.
Notes
Mildly adapted from Butter Bakery’s Twice-A-Week Muffins.