Morning Glory Muffins

Just in time for back to school. These muffins are incredibly delicious and packed with healthy goodness. What could be better than a school time snack packed with carrots, raisins, apples, coconut and even your Omega 3's (thanks to some ground flax seed). I substituted mashed bananas for oil and ground flax seed for some of the eggs of this original recipe. You could also add 1/2 cup of chopped walnuts or almonds.


Morning Glory Muffins


2 cups white whole wheat flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup flaked coconut
1 apple -- peeled, cored, and shredded
1 egg
2 Tablespoons ground flax seed
6 Tablespoons water
1/2 cup mashed banana
1/2 cup applesauce
2 teaspoons vanilla extract

1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Or spray 24 mini muffin cups with cooking spray.

2 In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.
Stir in the carrot, raisins, coconut, and apple.

3 In a separate bowl, beat together eggs, ground flax seed, water, mashed bananas and
vanilla.
Stir egg mixture into the carrot/flour mixture, just until moistened.
Scoop batter into prepared muffin cups.

4 Bake in preheated oven for 20 minutes (12 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.