I have eaten many a muffin in my day... And as they have increased in size, I have noticed a severe decrease in anything nutritious, healthy or containing vitamins of any sort. Listen, I am the first to say that sometimes there is nothing better than a chocolate chip muffin, toasted just enough to melt the chocolate a little bit..BUT, for my everyday kid friendly-waist friendly recipe I have to at least TRY to maintain some semblance of a healthy eating lifestyle.
That being said... Who doesn't love carrot cake? Or Zucchini bread?! I do. A lot. I have lots of yummy memories surrounding both.. So, that prompted me to start researching and opening my recipe files, and I found the recipe for a 'morning glory' muffin, which if you have never had it, you are definitely missing out! It's a yummy blend of carrots, coconut, apples and pineapple in muffin form with the crunch of nuts and the chewiness of raisins throughout..
So, with a few tweaks, substitutions and additions, I created my 'Morning, Sweetie! Muffins'.. because there is nothing that says good morning to the people you love like the smell of something amazing in the oven that you can feel good about feeding your family!
Adapted from: Earthbound Farm's culinary consultant, Chef Pam McKinstry's Original Morning Glory Muffin Recipe
1/2 cup white sugar
3/4 cup light brown sugar
1 cup whole wheat flour
1 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup sweetened shredded coconut
1/4 cup unsweetened shredded coconut (use a 1/2 of the sweetened if you don't have/can't find the unsweetened version, no biggie!)
1/4 cup craisins (dried cranberries, or just use 3/4 of all raisins or all craisins of you want, makes no difference!)
1 large apple, peeled and grated
1 cup crushed pineapple, drained.
1 cup grated carrots
1 cup grated zucchini
1/2 cup coarsely chopped walnuts or pecans ( I omitted this to make them allergy friendly!)
3 large eggs
1/2 cup vegetable or coconut oil
1 teaspoon pure vanilla extract
1 Tablespoon Cinnamon
1.5 teaspoons nutmeg
Note: this recipe is easily made vegan by omitting the 3 eggs and using the flax seed egg conversion, or a powdered egg replacement.