Once in a while I want to bake a muffin that is jam packed full of goodies. I have baked many muffins in my life but this one has got to be one of my top five favourites. The sweetness of the brown sugar, the tropical flavours of the coconut and pineapple, and the goodness of the zucchini and carrots all combine together to make one amazingly delicious muffin.
If you're going to make just one batch of muffins this month, make this one. It's like 3 or 4 muffins rolled into one. Excellent as a grab and go breakfast, for those that love "healthy" muffins, it is definitely a crowd pleaser.
Morning Glory Muffins
Prep Time: 15 minutes/Total Time: 45 minutes. Makes 18 muffins
200 grams (1 1/2 cups) all-purpose flour
170 grams (1 1/4 cups) whole wheat flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
3/4 cup applesauce
1/2 cup vegetable or canola oil
2 teaspoons vanilla extract
1 cup grated carrots
1 cup grated zucchini
1 medium tart apple, peeled and grated
1 (8 ounce) can crushed pineapple, drained
1/2 cup flaked sweetened coconut
1/3 pecans; coarsely chopped (optional)
Preheat oven to 400 degrees. Line a muffin tin with paper liners and lightly grease the flat top of the pan.
In a large bowl, whisk together flours, sugar, cinnamon, nutmeg, baking soda and salt, making sure it is well combined.
In a seperate medium bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans, if using.
Using a wooden spoon, gently combine wet and dry ingredients and mix until thoroughly incorporated but do not overmix.
Fill muffin cups two-thirds full. Place in oven and immediately reduce temperature to 350 degrees F. Bake for 20-22 minutes or until a toothpick comes out clean.
Leave muffins to cool in the pan for 5 minutes then remove to finish cooling on a wire rack.