Even though the thermometer was threatening to push past 100 degrees, it was absolutely worth it to turn on my oven to make these Morning Glory Muffins. I just whipped up the batter, preheated the oven at the last minute, then hightailed it to my heavily air-conditioned living room once the muffins were safely baking away. This heat wave can't keep me from a delicious breakfast baked good!
Now I have to tell you the best thing about these muffins. Since they're healthier than usual, you're absolutely justified when you eat two for breakfast. And then another one for your mid-morning snack. I mean, they have vegetables in them, for goodness sake. It's practically like eating a salad.
Healthier Morning Glory Muffins
Makes 12 big muffins
Adapted from: CanYouStayForDinner.com
2 1/4 cups flour
2/3 cup sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup applesauce
1/4 cup canola oil (or vegetable oil)
2 whole eggs
2 egg whites
1 (8 ounce) can crushed pineapple
1 1/2 cups shredded carrots (2-3 medium carrots)
1/2 cup raisins
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, mix together applesauce, oil, whole eggs, egg whites, and pineapple. Stir the pineapple mixture into the flour mixture until just combined.
Use a rubber spatula to fold in carrots, raisins, coconut, and pecans.
Scoop batter into the prepared muffin tin. (Each cup will be just about full to the top...these are big muffins!) Bake in preheated oven for 24-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool in the pan for a few minutes before removing to finish cooling on a wire rack.
Eat straight up, or, if they're too healthy for you, schmear on just a smidge of butter...
Yes, that's a smidge.