I’m sort of the kind of person that every great new thing that I try is my new FAVORITE, but picking favorites is so hard when there is so much good food out there. This recipe is no joke amazing, and has just made my short list of favorite muffins (and we have clearly established muffins are one of my favorite breakfasts). Not to mention they are packed with loads of healthy stuff (apples, carrots, raisins, nuts), but you would never know it by tasting them. These are definitely a heavy, dense muffin, but that makes them super filling which is important in a breakfast! I had these bookmarked to make forever, so don’t be like me and keep waiting whip some of these up for breakfast this week!

Morning Glory Muffins

Morning Glory Muffins   (Print Me)

Yield: 12 regular or 6 large muffins

1/2 cup raisins
2 cups flour (white, wheat, or white-wheat.. you decide)
1 cup light brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 cups carrots, peeled and grated
1 large tart apple, peeled, cored, and grated
1/2 cup sweetened shredded coconut (optional, I omitted)
1/2 cup chopped walnuts (optional)
1/3 cup sunflower seeds or wheat germ (optional, I used wheat germ)
3 large eggs
2/3 cup vegetable oil/applesauce
2 tsp vanilla extract
1/4 cup orange juice

Preheat your oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers.

In a small bowl, cover the raisins with hot water. Set aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ (if using). In a separate bowl, beat together the eggs, oil/applesauce, vanilla, and orange juice. Add to the flour mixture, stirring until evenly moistened. Drain the raisins and stir them into the batter. Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OKAY).

Bake the muffins for 25 to 28 minutes (or about 35 for large muffins), until nicely domed and a toothpick inserted in the center comes out clean. Remove from the oven, and allow them cool for 5 minutes in the pan on a rack, then turn out of pans to finish cooling. Enjoy 🙂

Source: How to Eat a Cupcake

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