Let’s Make Breakfast: Morning Glory Muffins with Carrot, Apple, Pineapple, and Raisins

As I’ve been working on these meal plans, I’ve found that breakfast is a big challenge because of the need for recipes that can either be made ahead or made in less than 10 minutes in the morning. I’m fortunate enough to have time to make a hot breakfast most mornings, but a lot of people aren’t, and even I often wake up and think, I just want to grab something quick and get started with my day.

So. Muffins. The perfect solution lazy breakfast. And even if you’re just cooking for two, it’s good to have extras, because your friends are going to want some. Just freeze half of what you make, and then get them out whenever you feel like a treat.

These Morning Glory muffins might even make you excited to get up in the morning, just so you can eat one. They’re incredibly moist, so you can heat them up or eat them cold on the go. And they’re full of fiber and pretty darn high in protein for muffins, so they’ll keep you a lot fuller than that sugary instant blueberry muffin you might otherwise grab on the way to work.

Morning Glory Muffins

Makes 2 dozen muffins. *Dairy-Free, Vegetarian

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Ingredients

  

• 1 cup coconut oil
• 1 large apple
• 2 carrots
• 1 1/4 cups sugar
• 2 1/4 cups unbleached whole-wheat flour
• 1 Tbsp ground cinnamon
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup shredded coconut
• 3/4 cup raisins
• 1 cup crushed pineapple drained
• 1/2 cup coarsely chopped walnuts
• 3 large eggs
• 1 tsp pure vanilla extract

Instructions

 

• Preheat to 350 degrees F. Line a muffin tin with papers. Measure out coconut oil into an oven-safe glass Pyrex, and put it in the oven to melt slightly. Grate apple and carrots into a medium bowl.
• In a large bowl, whisk together sugar, flour, cinnamon, baking soda, and salt. Add apple, carrots, coconut, raisins, pineapple, and nuts, and stir to combine.
• Remove oil from oven, allowing to cool to room temperature if necessary. In the bowl you grated carrots and apple into, whisk eggs with coconut oil and vanilla. Pour into dry ingredients and mix well. Spoon the batter into muffin tins lined with muffin cups, filling each to the brim.
• Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Leave muffins in the tins for 10 minutes, then remove and finish cooling on a rack.