Hey, y’all! Jess here with my first post in my “Put Some South in your Mouth” series….finally!
Life has been busy! With two boys and one on the way, preparations for homeschooling my upcoming kindergartener underway, VBS, and enjoying summer with friends and family, I’ve been cooking for my guys, just not leaving myself a lot of time to blog about it. But, here it is!
The recipe I’m going to share today is for one of my favorite muffins, Morning Glory Muffins. These muffins are packed full of yummy ingredients, and are pretty healthy for you! I have had this recipe for several years now, but it wasn’t until I came across this recipe on the Money Saving Mom’s website that I decided to give it a try. And I’m so glad I did! These muffins are delish!
There’s a little bit of prep work involved in making these muffins, so if you’re looking for something quick to whip up, I don’t recommend this recipe. BUT I DO recommend that you set aside some time and make these muffins! I know the combination of ingredients may not sound all that appealing, but when you put them together, it can’t be beat. My boys even joined me in making these muffins, and had a good time adding the ingredients. And, of course, they always love watching/using the mixer. I suppose they think it’s a power tool for the kitchen…which, I guess would be correct! So, on to the recipe!
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Easy Morning Glory Muffins
- 2 cups whole wheat flour (can also use white flour or a mixture of whole-wheat and white flour)
- 3/4 to 1 cup raw sugar (or sugar) I actually used around 3/4 cup, and it was just sweet enough for me!
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup unsweetened flaked coconut
- 1 apple, peeled, cored, and shredded (or chopped)
- 3 eggs
- 1 cup coconut oil, melted (or oil)-I used canola oil.
- 2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, coconut, and apples.
In a separate bowl, beat together eggs, coconut oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
To freeze: Cool completely and put in an airtight ziptop freezer bag.
To thaw: Pull out the desired number of muffins and thaw at room temperature for an hour or so. You can also warm them in the microwave.
This recipe made around 24 muffins, I believe. Sorry, I didn’t count them before we ate/froze them! But they made plenty. This would be a good recipe for an easy, quick breakfast, or for you to take to Ladies Bible class or to share with a friend over a cup of coffee! Yum! And a bonus…they make your house smell delightful as they bake!
Another reason I like this recipe is because you can freeze these muffins, and they do freeze well. Here lately, I’m kinda obsessed with freezer cooking. I mean, with three boys, one beginning Kindergarten and one starting some preschool (we homeschool), and one arriving in late October, I know I’m going to be pressed for time this fall. So, it’s my aim and plan to have some freezer cooking sessions this September and early October to get me ahead of the meal planning and prep game come late October and in the months following. I’ve already got my recipe list planned out and ready to go. You can also check out the Money Saving Mom’s freezer cooking portion of her website for more recipes and resources. It’s been a big help to me in getting started, and hopefully it’ll be a big help for you if you’re interested!
So there you have it! Enjoy these fabulous, healthier muffins, from my Southern kitchen to yours!