The It-Won’t-Take-All-Day Morning Glory Muffin Recipe

This is a great recipe for Morning Glory muffins that won’t take you all day.  And you can feel good about serving this recipe to kids since it has nutritious ingredients and less sugar than the typical muffin.

You can put some butter on it and make it for breakfast!  Make smaller ones and serve them as snacks or in school lunches.  No matter how you work them into your week, you’ll be happy you did.

2 cups all-purpose, non-bleached flour

1/2 cup raw sugar

1/4 cup brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups shredded carrots (organic preferred)

1/2 cup raisins (organic preferred)

1/2 cup pecans

1/2 cup unsweetened, flaked coconut (Bob’s Mills has a nice unsweetened flaked coconut)

1 organic apple – peeled, cored, and shredded

3 eggs (cage free, organic preferred)

1 cup vegetable oil OR 1/2 cup oil, 1/2 cup applesauce

2 teaspoons vanilla extract

1. Preheat oven to 350 degrees.  Grease a 12 muffin-cup pan or line the muffin pan with muffin liners

2. In a large bowl mix together the dry ingredients – flour, sugars, baking soda, cinnamon, and salt.  Then stir in the carrot, raisins, nuts, coconut and apple.

3. In a separate bowl, beat together eggs, oil, and vanilla.  Add the egg mixture into the flour/carrot mixture until just moistened.

4. Scoop the batter into the prepared muffin pan.

5. Bake in the preheated oven for about 20 minutes – a toothpick inserted should come out clean.