Morning Glory Muffins

I don’t know about you, but I am always starving by like 10:30am. I eat breakfast but my tummy is always grumbling my mid-morning. I know there is no way I am going to make till lunch so I always have a snack handy in my lunch bag.

I do love me a good muffin. These Morning Glory Muffins are amazing! So many flavours and a great moist texture.

The perfect snack!

What you need,

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3 ¾ cup all-purpose flour

1 cup granulated sugar

2 tsp. ground cinnamon

½ tsp. nutmeg

2 tsp. baking soda

½ tsp. kosher salt

3 eggs

¾ cup applesauce

½ cup vegetable oil

1 tsp. vanilla extract

1 cup grated carrot

1 cup grated zucchini

1 large tart apple, peeled and grated

1 8oz can crushed pineapple, drained

½ cup flaked sweet coconut

1/3 cup pecans, chopped – optional

Start by preheating your oven to 350 degrees. Line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking soda and salt.

In a separate bowl combine the eggs, applesauce, vegetable oil and vanilla. Stir in the carrots, zucchini, apple, pineapple, coconut and pecans if using.

Stir the wet and dry ingredients together until just combined, do not over mix. Fill each paper liner 2/3 full with the batter. Bake for 20-22 minutes until a toothpick comes out clean.

Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

I can’t believe how moist and flavourful these muffins are.

They make a great breakfast on the run!

Oh, and they freeze perfectly! Just wrap each muffin individually in saran wrap and place in a large zip top freezer bag. That way you can pull one out and toss it in your lunch bag and eat it when your tummy starts rumbling!

Jen

Recipe from My Baking Addiction