hearty morning muffins

Name: Hearty Morning Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 18
Cuisine: American
Ingredients: 2 cup(s) whole wheat flour; 1 cup(s) sugar (replaced w/ brown sugar); 2 teaspoon(s) baking soda; 2 teaspoon(s) cinnamon; 2 cup(s) shredded carrots (only used 1 cup); 1/3 cup(s) chopped dried apricots; 1/3 cup(s) sunflower kernels; 1/3 cup(s) flaked coconuts; 1/3 cup(s) mini chocolate chips; 1 - ripe banana, mashed; 3 - eggs; 1 cup(s) vegetable oil (replaced w/applesauce); 2 teaspoon(s) vanilla extract

96 Pinches 1 Photo

Mandy Holmes

Reno, NV

Updated on Apr 27, 2014

Made these for a grab and go healthy snack out the door on busy mornings. We really like these and next time I definitely will be doubling the recipe.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 18 muffins

Ingredients

2 cups whole wheat flour
1 cup sugar (replaced w/ brown sugar)
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups shredded carrots (only used 1 cup)
1/3 cup chopped dried apricots
1/3 cup sunflower kernels
1/3 cup flaked coconuts
1/3 cup mini chocolate chips
1 - ripe banana, mashed
3 - eggs
1 cup vegetable oil (replaced w/applesauce)
2 teaspoons vanilla extract

How To Make hearty morning muffins

Step 1

Preheat oven to 375. In a mixing bowl combine flour, sugar, baking soda and cinnamon. Add the next 5 ingredients. Stir in the banana.

Step 2

Beat the eggs, oil and vanilla; stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full.
Step 3

Bake for 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks to cool.
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