Morning Glory Muffins or Bread

Print Recipe
Morning Glory Muffins
Servings
12-18 muffins
Ingredients
  • 3/4 cup raisins optional
  • 2 cups white whole wheat flour
  • 1 cup brown sugar
  • 2 Tsp baking soda
  • 2 Tsp cinnamon
  • 1/2 Tsp ginger optional
  • 1/4 Tsp nutmeg optional
  • 1/4 Tsp salt
  • 2 cups grated carrots
  • 1 large apple, grated
  • 1/2 cup shredded coconut can be replaced with oats
  • 1/2 cup chopped nuts
  • 1/3 cup sunflower seeds or wheat germ optional
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2 Tsp vanilla extract
  • 1/4 cup orange juice, apple juice, apple cider or water
Servings
12-18 muffins
Ingredients
  • 3/4 cup raisins optional
  • 2 cups white whole wheat flour
  • 1 cup brown sugar
  • 2 Tsp baking soda
  • 2 Tsp cinnamon
  • 1/2 Tsp ginger optional
  • 1/4 Tsp nutmeg optional
  • 1/4 Tsp salt
  • 2 cups grated carrots
  • 1 large apple, grated
  • 1/2 cup shredded coconut can be replaced with oats
  • 1/2 cup chopped nuts
  • 1/3 cup sunflower seeds or wheat germ optional
  • 3 eggs
  • 2/3 cup vegetable oil
  • 2 Tsp vanilla extract
  • 1/4 cup orange juice, apple juice, apple cider or water
Instructions
  1. Preheat oven to 375°F. Grease a loaf pan or muffin tin or fill tin with muffin wrappers.
  2. In a small bowl, cover raisins with hot water and let sit.
  3. In a large bowl combine flour, sugar, baking soda, spices and salt.
  4. Stir in the carrots, apple, coconut, nuts and sunflower seeds or wheat germ.
  5. In a separate bowl whisk eggs, oil, vanilla and juice, cider or water until thoroughly combined. Add to the flour mixture.
  6. Drain raisins and add them to the batter. Mix until evenly moistened.
  7. Pour batter into prepared pan. Bake muffins for around 25 minutes and bread for around 30 minutes or until a knife inserted in the center comes out clean.