These muffins are easy, tasty and most of all, very very healthy. They taste a lot like carrot cake with two full cups of shredded carrots and moist nutty interiors! They are breakfast muffins but can easily be eaten for dessert with a smear of cream cheese frosting. I've changed the recipe to be whole wheat, reduced the sugar and replaced a lot of the oil with apple sauce. I have a mad crazy sweet tooth but nothing was missed.
Morning Glory Muffins
2 white whole wheat flour ( or 1 cup whole wheat + 1 cup all purpose)
3/4 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped walnuts
1 apple - peeled, cored and shredded
1/4 cup vegetable oil
1 ripe banana, mashed
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt. Stir in the carrot, raisins, nuts, and apple.
In a separate bowl, beat together eggs, oil, banana 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.