These muffins are sneaky. They are made with 100% whole-wheat flour and have 2 cups of shredded carrot and a whole apple inside. You’d never know it, though, as they taste and smell wonderful. When I had these muffins baking in the oven my boyfriend remarked that the house smelled like Ikea – aka cinnamon spice. I knew these muffins had to be pretty darn good when my boyfriend, who doesn’t like carrot or coconut, had two of them as soon as they cooled. They are a perfect on-the-go breakfast or snack.
Taste: Slightly sweet with a warm spiciness and a bit of nuttiness.
Texture: The muffins are moist with some contrast of texture from the nuts and coconut.
Ease: They take a tad bit longer than most muffin recipes because you have to shred the apple and carrots and chop the nuts. Still super easy, though.
Appearance: Like a scrumptious, nourishing muffin.
Pros: 100% whole wheat with carrot and apple. There is sugar and oil, but these muffins are definitely a step-up nutrition wise than most. Plus they stay moist for a few days.
Cons: None that I could think up.
Would I make this again? Yes, these muffins make a great breakfast or snack. I might try to cut the sugar and/or substitute unrefined sugar next time. Also, I may try to replace the oil with applesauce.
Morning Glory Muffins
Yield: 12 muffins
2 cups whole wheat flour
1 cup packed light brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (7 ounces) peeled and grated carrots
1 large tart apple (like Granny Smith), peeled, cored, and grated
1/2 cup sweetened coconut
1/2 cup chopped walnuts
3 large eggs
2/3 cup vegetable oil
1/4 cup orange juice
2 teaspoons vanilla extract
Preheat oven to 375 degrees F. Lightly grease a standard muffin tin or line with paper liners and coat the paper with nonstick spray.
Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in the carrots, apple, coconut and walnuts. In a small bowl whisk the eggs, oil, orange juice, and vanilla extract. Stir into flour mixture until well incorporated.
Divide the batter evenly between muffin cups, filling each cup almost to the top. Bake until a cake tester inserted into the center comes out clean and the tops are nicely domed, 25-28 minutes. Remove from oven and allow to cool in pan for 5 minutes. Remove muffins to a wire rack and cool completely. Store for up to 3 days in an airtight container at room temperature.