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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins is from Our Family Recipes Collection 2017, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups Whole Wheat Flour
3/4 cup Sugar
2 tsp Baking Soda
1 Tbsp ground Cinnamon
1/2 tsp Salt
3/4 cup unsweetened shredded coconut (I used sunflower seeds instead)
3 large Eggs (I substituted flax eggs and it worked great!)
1/4 cup Vegetable Oil
3/4 cup unsweetened Applesauce
2 tsp Vanilla Extract
1 large Apple, grated (about 1 cup)
2 cups finely grated Carrot
8 oz crushed Pineapple, drained (I used 2 large bananas, chopped)
Walnuts or other Nuts
Directions:
Directions:
Preheat oven to 350ºF. Line muffin tins with paper baking cups.

Whisk together flour, sugar, baking soda, cinnamon and salt. Add the coconut (or substitute) and stir to combine.
In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Add apple, carrot and pineapple and stir to combine. Add flour mixture and stir until just combined. Gently mix in nuts.
Spoon batter into baking cups, filling each completely. Bake for 20 - 27 minutes or until toothpick inserted comes out clean.
Makes 12 - 18 muffins.
Number Of Servings:
Number Of Servings:
12-18
Preparation Time:
Preparation Time:
50 minutes approx.
Personal Notes:
Personal Notes:
The nice thing about these muffins is you can substitute ingredients that you like as long as you maintain the ratio of wet/dry ingredients. I used bananas instead of pineapple and sunflower seeds instead of coconut and they turned out well!

 

 

 

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