It’s no secret that we love a good whole grain muffin around here and these Morning Glory Muffins fit the bill perfectly. As Bob likes to say, “You just can’t go wrong with a whole grain muffin.” Made with whole wheat flour and shredded carrots, coconut, and pineapple, these muffins are healthy without being bland and boring. They make a great breakfast option or on-the-go snack. These hold up really well and are a perfect addition to your travel bag for long days in the airport or on the road.
Morning Glory Muffins
- 2 cups Bob’s Red Mill Whole Wheat Flour
- 1 cup Sugar
- 2 tsp Baking Soda
- 1 Tbsp ground Cinnamon
- 1/2 tsp Salt
- 3/4 cup unsweetened shredded Coconut
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1/2 cup Applesauce
- 2 tsp Vanilla Extract
- 1 large Apple, peeled and grated
- 2 cups grated Carrot
- 1 cup crushed Pineapple, drained
- 1 cup chopped Walnuts
STEP 1 Preheat oven to 350ºF. Line muffin tin with paper baking cups.
STEP 2 In a bowl, whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine.
STEP 3 In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add in flour mixture and stir until just combined. Gently mix in walnuts.
STEP 4 Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes. Move to wire rack to cool completely. Makes 12 muffins.