If I could eat a muffin every morning with a cup of hot chocolate while sitting on a porch, I would be in heaven. I am allll about muffins. I wish that was an overstatement. I recently realized I rate coffee shops in my mind based on their muffin selection rather than anything having to do with coffee. Not sure that’s normal. I don’t know what it is about muffins that I love so much, but I have always had a weakness for them. This particular kind of muffin is one my mom introduced me to. I had never heard of a “morning glory” muffin until then, but essentially it’s a combination of every variety of muffin. With whole wheat flour, applesauce, and a wide variety of fruits and veggies, this is one muffin that you can definitely feel good about eating And enjoy some seconds. Here’s to mornings that start slow, and to fresh baked muffins!
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3 eggs
- 3/4 cup applesauce
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 medium tart apple, peeled and grated
- 1/2 cup flaked sweetened coconut
- 1/3 pecans; coarsely chopped
- Preheat the oven to 350 degrees. Prepare a muffin tin by greasing or using paper liners.
- In a large bowl, combine the first 7 ingredients (flours, sugar, cinnamon, nutmeg, baking soda, and salt). Whisk until completely blended.
- In a separate bowl combine the eggs, applesauce, vegetable oil, and vanilla.
- Mix in the carrots, zucchini, apple, coconut, and pecans to the liquid mixture.
- Fold together the wet and dry ingredients- mix thoroughly, but do not overmix.
- Bake the muffins at 350 degrees for 18-22 minutes, or until a toothpick comes out clean.
Notes and Tips:
- Yield: 18 muffins