Muffins come in all sizes and flavors! There are so many recipes for muffins that you could probably make a different recipe every day for years and still not make all of them.
Some people incorporate wheat flour, some use white flour, and some add a mixture. The different ingredients you can incorporate into a muffin run from apples to zucchini plus every other letter in the alphabet. They can be eaten for breakfast, lunch, dinner, dessert or just as a snack. Some muffins are healthy, others not so much.
I, personally, am not a great fan of muffins, but this recipe that I got from my sister-in-law has turned me into a muffin lover! I tried to find this exact recipe online so I could give credit to the person, but there are so many muffins named Morning Glory and all of them were a little different and none that I could find had all of these ingredients.
Morning Glory Muffins
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed dark brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded carrots
- 1 ½ cups Granny Smith, shredded (about 1 apple)
- ¾ cup sweetened shredded coconut
- ½ cup golden raisins
- ½ cup chopped pecans, toasted
- 3 eggs
- ¾ cup canola oil
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees
- Line muffin pans with liners
- In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, baking soda and salt.
- Stir in carrots, apple, coconut, raisins and pecans. Set aside
- In another bowl, whisk together eggs, oil and vanilla. Add this to the other mixture and stir until just combined.
- Scoop batter into muffin liners until full.
- Bake for 25 minutes or until a toothpick inserted in center comes out clean.
- Let muffins cool in pan for 5 minutes before turning out.
There are so many different ways you can switch up this recipe. You can substitute the all-purpose flour with wheat flour, or change the raisins to dried cherries. If you have a nut allergy, leave out the pecans or if your favorite nut is a walnut, make that substitution. Instead of carrots, use zucchini. Or, instead of the apple, smash in a banana.
Make these ahead and keep in the refrigerator or even the freezer. Microwave them for about 30 seconds and spread on some butter for a real treat. Add some yogurt and you have a well-balanced breakfast, perfect for back to school!