Morning glory muffins are made with a little bit of everything- whole wheat flour, shredded carrots, apples, raisins, coconut, and walnuts. But despite their long list of ingredients, they are very easy to make. The most time consuming part is shredding a couple of carrots, but there are ways around that. If you have a food processor, use it! Otherwise, you can usually find pre-shredded carrots in stores. What I love about these muffins is that they are substantial enough to be a satisfying breakfast or hearty snack. Chock-full of produce, they’re a great way to get more nutrients into your day. What’s more, these muffins have some staying power; they actually taste better a day after baking, when the flavors have had time to grow. Store them at room temperature, covered, for up to 3 days, or freeze them for up to 3 months. I know that will come in handy for me when I’m tempted to reach for a sugary cereal, but see these in the freezer instead. Or perhaps I’ll make another batch of these as a healthy Easter Sunday swap for spiced carrot cake!
Start by whisking together all the dry ingredients- both types of flour, the brown sugar, baking soda, cinnamon, ginger, and salt.
In a separate larger mixing bowl, whisk the eggs, skim milk and vanilla until combined. Stir in some chopped apple (go ahead and leave the skin on), shredded carrots and melted coconut oil.
Add the dry ingredients into the wet, stirring until just combined.
Fold in some golden raisins, shredded coconut, and chopped walnuts.
Fill each greased muffin cup about 3/4 full and bake at 375 for 16-20 minutes. This recipe makes about 18 muffins, so unless you are using a large muffin pan, you may have to do 2 batches. Or maybe throw the remaining batter in a mini loaf tin and bake up some morning glory bread!
Let the muffins cool in the hot pan for about 2 minutes before transferring to a wire rack to cool completely.
These morning glory muffins freeze really nicely. Wrap them up individually, stick them in a ziplock bag, and freeze for 3 months.