Morning Glory Muffins

I started making Morning Glory Muffins so I would have a healthy snack on hand to get me through the day. I wanted something that tasted good but also had nutritional value. These muffins taste great, and really help get you through that afternoon slump without feeling like you just ruined your next meal.

There are a LOT of ingredients in these muffins! But don't let that scare you away. Once you have everything shredded and chopped, it'll be ready in less than 30 minutes. Pro tip - a food processor will make really quick work of the shredding. Just use your shredding attachment for the carrots and apple.

Don't feel limited by the specific ingredients I used. Don't like raisins? Use your favorite dried fruit instead! Don't have pecans and sunflower seeds? Replace them with 3/4-1 cup of your favorite nuts and seeds. The coconut can be omitted if that's not your thing. Make this recipe your own!

If you don't have two muffin tins, the last 3 muffins can be put into your favorite mini pan. I always put 3 oz by volume (or 6 tablespoons) of batter into each muffin cup - this fills the cup most of the way and gives a nicely domed muffin. Then I will either put the remaining 9 oz (18 tablespoons) of batter into a mini loaf pan, or put 4.5 oz (9 tablespoons) into two smaller cake pans. They will probably take a few extra minutes to cook. You could also go the opposite direction and make mini muffins with the remaining batter - they will take much less time to cook so keep an eye on them. I get 3 oz by using a a large ice cream scoop and a medium cookie scoop. If you don't have those tools, just fill up the muffin cup most of the way!

The muffins, regardless of shape or size, will be ready when they are lightly golden brown and spring back when pressed lightly.

* Note: Fun fact – the sunflower seeds may turn green in these muffins. This is just due to the chlorophyll in the seeds reacting with the baking soda in the recipe. It is perfectly safe to eat, just a little unsightly!

Ingredients:

½ cup raisins

½ cup granulated sugar

¼ cup brown sugar, packed

1 cup whole wheat flour

1 ¼ cups all purpose flour

1 ½ tsp baking soda

½ tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp salt

2 cups shredded carrots

1 medium apple, peeled and shredded

½ cup sweetened shredded coconut

½ cup chopped toasted pecans

1/3 cup sunflower seeds (shelled)

3 eggs

½ cup vegetable oil

2 tsp vanilla extract

8 oz can of crushed pineapple in juice, NOT drained

Directions:

Cover raisins with hot water, let them soak while you are preparing everything else.

Preheat oven to 350 F and lightly grease muffin tins.

Mix sugars, flours, baking soda, baking powder, spices and salt in a large bowl.

Stir together carrots, apple, coconut, pecans and sunflower seeds in a medium bowl.

Beat together eggs, oil, vanilla and pineapple in a medium bowl (easiest in a large liquid measuring cup with a spout). 

 

Add oil mixture to flour mixture and stir until just combined.

Drain the raisins well.

Fold in carrot mixture and raisins.

Evenly divide between 15 muffin cups (or 12 muffin cups and 1 mini loaf pan).

Bake for 18-20 minutes, or until lightly browned and toothpick comes out clean.

Remove muffins, and let cool completely on a wire rack.