Morning Glory Muffins
By Recipe developed for Sur La Table's Cooking Classes
Images
Serves
Makes 12 muffins
Ingredients
- 1¼ cups granulated sugar
- 2¼ cups unbleached all-purpose flour, plus extra for dusting
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- ½ cup shredded coconut
- ½ cup raisins
- 1 medium apple, cored and shredded
- 1 (8-ounce) can crushed pineapple
- 2 cups peeled and grated carrots
- 3 large eggs
- 1 cup melted coconut oil
- 1 teaspoon vanilla bean paste
Procedure
So sweet and moist, these muffins are a great morning treat that are packed full of nutritious ingredients.
Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients until combined. Add coconut, raisins, apple, pineapple and carrots and stir to combine.
In a small bowl, whisk together eggs, coconut oil and vanilla. Pour egg mixture into carrot mixture and stir until well combined.
Scoop batter into lined muffin pan and bake for 25 to 30 minutes, or until a cake tester inserted in the center of a muffin comes out clean. When cool enough to handle, remove muffins from pan and transfer to a wire rack to cool.
Wrap any leftovers tightly with plastic wrap and store for up to a week in the refrigerator, or store in freezer for longer storage.
Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients until combined. Add coconut, raisins, apple, pineapple and carrots and stir to combine.
In a small bowl, whisk together eggs, coconut oil and vanilla. Pour egg mixture into carrot mixture and stir until well combined.
Scoop batter into lined muffin pan and bake for 25 to 30 minutes, or until a cake tester inserted in the center of a muffin comes out clean. When cool enough to handle, remove muffins from pan and transfer to a wire rack to cool.
Wrap any leftovers tightly with plastic wrap and store for up to a week in the refrigerator, or store in freezer for longer storage.
Morning Glory Muffins
By Recipe developed for Sur La Table's Cooking Classes
Serves
Makes 12 muffins
Ingredients
- 1¼ cups granulated sugar
- 2¼ cups unbleached all-purpose flour, plus extra for dusting
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- ½ cup shredded coconut
- ½ cup raisins
- 1 medium apple, cored and shredded
- 1 (8-ounce) can crushed pineapple
- 2 cups peeled and grated carrots
- 3 large eggs
- 1 cup melted coconut oil
- 1 teaspoon vanilla bean paste
Procedure
So sweet and moist, these muffins are a great morning treat that are packed full of nutritious ingredients.
Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients until combined. Add coconut, raisins, apple, pineapple and carrots and stir to combine.
In a small bowl, whisk together eggs, coconut oil and vanilla. Pour egg mixture into carrot mixture and stir until well combined.
Scoop batter into lined muffin pan and bake for 25 to 30 minutes, or until a cake tester inserted in the center of a muffin comes out clean. When cool enough to handle, remove muffins from pan and transfer to a wire rack to cool.
Wrap any leftovers tightly with plastic wrap and store for up to a week in the refrigerator, or store in freezer for longer storage.
Preheat oven to 350°F and line a standard 12-cup muffin pan with paper liners.
In a large bowl, whisk together the dry ingredients until combined. Add coconut, raisins, apple, pineapple and carrots and stir to combine.
In a small bowl, whisk together eggs, coconut oil and vanilla. Pour egg mixture into carrot mixture and stir until well combined.
Scoop batter into lined muffin pan and bake for 25 to 30 minutes, or until a cake tester inserted in the center of a muffin comes out clean. When cool enough to handle, remove muffins from pan and transfer to a wire rack to cool.
Wrap any leftovers tightly with plastic wrap and store for up to a week in the refrigerator, or store in freezer for longer storage.