Morning Glory Muffins

Muffins have become a standard in my breakfast rotation.  There are so many flavors to try, and they can be a sweet treat or a nutritious jump on the day.  These Morning Glory muffins pack a lot of flavor power and are healthy to boot!  Cheers for the best meal of the day getting even better!

Morning Glory Muffins

Makes 12 muffins
Time: About 1 hour

Ingredients:

1 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole milk
3/4 packed dark brown sugar
2 large eggs
3/4 cup shredded carrots (about 2 medium carrots)
1/2 cup shredded apple (about 1 medium apple)
1/2 cup unsweetened shredded coconut
3/4 cup finely chopped walnuts
3/4 cup dried cranberries
1/2 cup melted coconut oil

Directions:

1.  Preheat the oven to 350ºF.  Line muffin tins with liners.

2. Combine the flours, cinnamon, baking powder, baking soda, and salt in a medium bowl and set aside.  In a large bowl, whisk together the milk, brown sugar, and eggs.  Stir in the carrot, apple, coconut, walnuts, and dried cranberries.  Mix in the melted coconut oil.

3.  Fold the dry ingredients into the wet and mix until just combined.  Spoon the batter evenly into the prepared muffin tins.  Bake for 20 minutes, until a toothpick into the center comes out clean.  Leave in the tin for 5 minutes, then transfer to a cooling rack until cooled completely.

Store in an airtight container for up to 3 days, or in the freezer for up to 3 months.


Recipe adapted from Samantha Seneviratne, NYT