When I find a recipe that I can’t make often enough, it’s safe to assume it’s a good one to share with you all. My SIL shared this particular Morning Glory recipe with me early last year and we’ve been making them regularly ever since. Packed with fruits and veggies and full of flavor, it’s no wonder they disappear almost instantly. These muffins are great for breakfast, perfect to toss in the kid’s lunches and we’ve all been known to have one for a quick snack.
These muffins can also be made as mini muffins which I often do, making them perfect bite-sized snacks. And if you end up with extra (which has yet to happen in our house), I hear they freeze well. Think about tossing a batch into a basket for a neighbor or include some with a meal you make for a friend or new parents. Just be prepared for them to ask for the recipe in return;)
Morning Glory Muffins via House of Nash Eats
1 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup grated zucchini
1 cup grated carrot
1 granny smith apple, peeled and grated
3/4 cup raisins (optional)
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup applesauce
1/2 cup oil
2 teaspoons vanilla
. Preheat the oven to 350 degrees. Prepare muffin tins with liners or by spraying each cup with cooking spray.
. In a large mixing bowl, combine the flour, sugar, soda, cinnamon and salt.
. Stir the grated zucchini, carrot, apple, raisins if using, pecans, and coconut into the flour mixture, just until combined.
. In a separate bowl, mix the eggs, applesauce, oil and vanilla, then pour into the larger mixing bowl with all the other ingredients and mix just until combined.
. Fill each muffin cup with muffin batter almost all the way to the top.
. Bake for 30-35 minutes for regular-sized muffins or 16-18 minutes for mini-muffins.