Morning Glory Muffins

These muffins are simply the BEST! My kid loves them, my partner loves them, I LOVE THEM! They take a lot of time I won’t lie about that, BUT the recipes makes 12 muffins AND 24 mini muffins so you are set for the entire week for your family! I put 2 mini muffins in my daughters lunch box all week and she is SO happy! Plus those little bad boys are so easily pop-able for me all week too!

Make it

Ingredients:

  • 2 cups Bob’s RedMill GF Flour (Or Whole Wheat Flour if you can handle the gluten!)

  • 1 cup Sugar

  • 2 tsp Baking Soda

  • 1 Tbsp Ground Cinnamon

  • ½ tsp Salt

  • 3 large Eggs

  • ¾ cup unsweetened shredded Coconut

  • ½ cup Vegetable Oil

  • ½ cup Applesauce

  • 2 tsp Vanilla Extract

  • 1 large Apple, grated (about 1 cup)

  • 1 cup grated Carrot (about 2 large)

  • 1 cup grated zucchini squash (about 1 large - make sure to squeeze out the water!)

  • 8 oz can crushed Pineapple, drained

  • 1 cup chopped Walnuts

  • 3 Tbsp diced Crystallized Ginger (optional, but MAKES the muffins IMO!)

Directions:

PREP TIME: 1 Hour

COOK TIME: 25-30 Minutes

TOTAL TIME: 1.5 HOURS

MAKES: 12 Regular sized Muffins AND 24 Mini Muffins

Preheat oven to 350°F. Line large 12 muffin tin with paper baking cups and spray the 24 mini muffin tin with non-stick spray.

Whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut and stir to combine. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add flour mixture and stir until just combined. Gently mix in walnuts and ginger.

Spoon batter into baking cups, filling each completely. Bake for 25-30 minutes or until a toothpick inserted comes out clean. I find the 12 muffin pan takes 30 minutes and the mini muffin tin takes 20 minutes. Enjoy!