Morning Glory Muffins…all the things combined into one DELICIOUS muffin.
There’s just something magical about muffins for breakfast, don’t you think? (Or lunch, or afternoon/late-night snack)…
In high school, I worked at a bakery. While we were working, we were allowed to eat anything we wanted (hence why I chose to get a job there 😉 ). They made the yummiest muffins, and that was often my treat of choice while working. Ok, if we’re being honest, the muffin TOPS were my treat of choice.
I would take two or three muffins, slice off the tops, and let the bottoms go to waste. Thinking back, it was actually really wasteful of me. But high school Sarah just cared about how delicious those muffin tops were…
I’m obvie team muffin. (Secretly team muffin top). If you’re on my team, make some Morning Glory Muffins, and when no one is looking, just go for the tops. Maybe your kids will eat the bottoms? 😉
- 6 extra large eggs
- 2 1/2 cups sugar
- 1 cup coconut oil, melted
- 1 cup applesauce
- 4 tsp. vanilla extract
- 4 cups whole wheat or white flour
- 4 tsp. cinnamon
- 1 tsp. powdered ginger
- 4 tsp. baking soda
- 1/2 tsp. kosher salt
- 3 cups grated carrots
- 1 cup Craisins
- 1 cup coconut
- 1 cup apples, chopped
- 1 cup granola or chopped nuts
- Preheat oven to 350 degrees.
- Beat eggs and sugar until combined well. Add oil, applesauce and vanilla and mix until combined.
- Add dry ingredients and beat until combined.
- Add carrots, Craisins, coconut, apples and granola or nuts. Beat on low until combined.
- Oil muffin cups or use paper liners. Fill batter almost to the tops.
- Bake at 350 degrees for 16-20 minutes, or until toothpick comes out with crumbs attached.
- Cool completely and freeze in ziplock baggies or other air-tight containers for up to 3 months.
*These freeze great! Place in freezer ziploc bag and pull out night before to enjoy for breakfast! Can also thaw in microwave.