I always try to make something special for breakfast on the weekends. It can be donuts, waffles, pancakes, french toast, or muffins. I usually go for the sweeter and less healthy options since we eat healthy all week, but occasionally a healthy breakfast sneaks its way in. I think these morning glory muffins are the best of both worlds. I consider them healthy because they are made with whole-wheat flour and chocked full of carrots, apples, walnuts, and raisins. But they are also sweet enough to satisfy even my sweet tooth. My toddler went crazy over these and the best part was that I didn't feel guilty about giving them to him. They do take a little bit of work, but I didn't mind because we now have breakfast for the week too.
Healthy Morning Glory Muffins
Servings: 12 muffins
1/2 cup raisins
2 cups whole-wheat flour (white whole wheat or traditional)
1 cup packed light brown sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts or sliced almonds
2 cups shredded carrots
1 Granny Smith apple, peeled, cored, and shredded
1/4 cup orange juice
2/3 cup canola oil
3 large eggs, at room temperature
2 tsp. vanilla extract
Preheat the oven to 375°. Line a muffin pan with liners. Place the raisins in a small bowl and cover with hot water. Set aside. In a large bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, and salt together. Stir in the coconut, nuts, carrots, and apple.
In a separate bowl, whisk the orange juice, oil, eggs, and vanilla together. Add the wet ingredients to the dry ingredients and mix until well combined. Drain the raisins and fold into the batter.
Fill the muffin pan evenly with the batter. (The wells will be very full). Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Source: slightly adapted from King Arthur Flour Whole Grain Baking