It’s been a few weeks since I got my copy of King Arthur Flour Whole Grain Baking book. I’ve whipped up a bunch of the recipes and have been really enjoying learning some new things about baking with whole grains.
This recipe for delicious healthy moist carroty muffins (AKA Morning Glory Muffins) was a hit. I wanted to make something tasty and simple for a friend who just had a new baby and these were perfect. They are a healthy, sweet, no-fuss treat that can be enjoyed anytime (including in the middle of the night when Mom is awake with a new baby!). The fun part is you can add just about anything. The original recipe had lots of nuts, raisins, wheat germ, apples, and other great things in it. I didn’t have those on hand so I just skipped them. One great thing about this muffin is once you have the base you can swap in and out some of the “extras”.
I told my kids these were bunny muffins (because of all the carrots) and they thought that was really funny. So whether you are making these for a quick and healthy breakfast on the go, for a great snack, or to celebrate Easter, you can’t go wrong with Morning Glory Muffins.
And don’t forget, you can a win a copy of the cookbook for your very own. The details are at the bottom of the post.
- 2 1/4 cups whole wheat flour
- 2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 1/4 cups sugar
- 3 large eggs
- 8 T. butter, (one stick) melted and cooled
- 1 tsp. vanilla extract
- 4 medium carrots, peeled and grated (about 2 cups)
- 1 (8-ounce) can crushed pineapple well drained and pressed dry with paper towels
- 1/2 cup shredded coconut
Preheat the oven to 375 degrees and grease a 12-cup muffin tin and set aside.
In a large mixing bowl whisk together the flour, soda, cinnamon, and salt.
In a medium bowl whisk together the sugar, eggs, melted butter, and vanilla extract.
Gently fold the wet ingredient into the flour mixture. Add the carrots, pineapple, and coconut and fold together until just combine. Do not over mix.
Add 1/3 cup of the batter to each muffin cup. Bake the muffins until golden brown and a toothpick inserted into the middle comes out with just a few moist crumbs attached, 25 to 30 minutes.
Let the muffins cool in the pan for 5 minutes and then flip them out onto a wire rack and let them cook for at least 10 minutes before serving.
It’s the last day to enter to win a copy of King Arthur Flour Whole Grain Baking of your own! Just use the widget below and you’ll be set.
Good luck and thanks for stopping in.
Disclosure: King Arthur Flour is providing the prize for the giveaway and doing the shipping. They sent me the book and 2 bags of flour in the mail to work on this post with. I wasn’t paid to post or for my gushing, I just really like them, and you will too!