Morning Glory Muffins win all-time best name for a way to start your day muffin description. They’re chocked full of carrot, apple, coconut, pecans and raisins leaving your body feeling both nourished and like you just had a really yummy treat.
If you’re anything like me, weekday breakfasts usually consists of either a piece of toast or a bowl of cereal. I rarely sacrifice precious sleep in favour of giving myself enough time to prepare a proper breakfast. The consequence of choosing my cozy bed over fueling my body is being ravenous by 10 am.
To eliminate my mid-morning hunger pains, I’ve decided to do a little breakfast meal prep aka Morning Glory Muffins.
Morning Glory Muffins require a bit more work than most muffins due to the variety of ingredients that need to be grated or chopped but all told you’ll have them in the oven in under thirty minutes. Once they’re baked and cooled they can be stored in the freezer for up to six months [not that they’ll last that long]. Pull what you need out of the freezer the night before so that they are defrosted and ready to serve when you wake up in the morning. Warm them up in a 350*F oven for five minutes once they’ve defrosted and pretend you just baked them. I throw a frozen one in my purse before I leave for work. By the time I arrive, pour my cup of coffee and start my day, the muffin is ready to eat.
Add a piece of fruit and some yoghurt and you have the beginnings of a glorious day.
Thanks for reading.
- 2 1/2 cups all-purpose flour
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 2 cups raw carrot, peeled and grated
- 1 large apple, peeled, cored and grated
- 1 cup sultana raisins
- 1 cup unsweetened shredded coconut
- 1 cup pecans, chopped rough
- 4 large eggs
- 1/2 cup extra virgin olive oil
- 1/2 cup canola oil
- 1/2 tablespoon pure vanilla extract
- Preheat oven to 350*F
- Line muffin tin with paper liners or use sturdy paper baking cups
- In a large bowl, whisk together flour, sugars, baking soda, salt and cinnamon.
- In a separate bowl, whisk eggs with oils and vanilla.
- Pour liquid into dry ingredients and stir until just combined.
- Add carrot, apple, coconut, raisins and pecans.
- Fold carefully until well combined but don't over mix.
- Using an ice cream scoop, evenly divide batter between cups.
- Bake for 35 minutes.
- Remove muffin tin from oven and allow to cool for 10 minutes then decant muffins directly onto cooling rack to cool completely if you plan on freezing them.
THE LOVE: The trick to making tender muffins is to mix the batter gently and just until you no longer see bits of flour. I use more of a folding technique than stirring which keeps my muffins from being tough.