Muffins are a weakness. Warm, moist center, with a firm and slightly crunchy top, let’s face it, they can be addicting. Muffins that are full of sugar, and bleached flour though are not a good way to start your morning. We do not need those things in our diets, let alone a breakfast item, so instead of starting your morning off wrong, make it right with this recipe from My Baking Addiction. Chock full of natural ingredients like, carrots, apples, zucchini, coconut, pineapple and pecans you will get more out of this muffin than an ordinary one.
1 1/2 cups all-purpose flour
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 oil
1 teaspoon 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
1. Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
2. In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
4. Combine wet and dry ingredients and mix until thoroughly combined, but do not over-mix.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.
– All-purpose flour instead of whole wheat, if its not on hand.
-Table salt instead of Kosher.
– Use Unsweetened applesauce and/or coconut.
-These Muffins will keep overnight in an airtight container.
Enjoy these muffins for an easy, on the go breakfast item, or toss em into your lunch sack as an afternoon pick me up!