Morning Glory Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 33
- Dietary Fiber
- 3
- Sugar
- 16
- Protein
- 4
- Cholesterol
- 47
- Sodium
- 237
- Total: 1 hr 30 min (includes cooling time)
- Active: 15 min
Ingredients
2 large eggs
1/2 cup packed light or dark brown sugar
1/3 cup vegetable oil
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 cup shredded carrot (about 2 medium carrots)
1/2 green apple, peeled and grated
1/2 cup unsweetened shredded coconut
1/2 cup golden raisins
2 tablespoons hulled sunflower seeds (optional)
Directions
- Preheat the oven to 350 degrees F and line a 12-cup standard muffin tin with liners.
- Add the eggs, sugar, oil and vanilla to a large bowl and whisk to combine. Sift together the flour, baking soda, baking powder, cinnamon and salt over the bowl of wet ingredients. Stir until combined.
- Add the carrots, apple, coconut and raisins and stir until just combined. Divide the batter evenly among the muffin cups and sprinkle with sunflower seeds if using. Bake until the muffins rise and a toothpick inserted in the centers comes out clean, about 25 minutes.
- Cool the muffins in the tin for 10 minutes, then turn out onto a wire rack to cool completely.