Morning glory muffins are a healthy breakfast with carrots, zucchini, apples, pineapple, coconut, and pecans!
INGREDIENT
– 1 ½ cups all-purpose flour– 1 ¼ cups whole wheat flour– 1 cup granulated sugar– 2 teaspoons ground cinnamon– ½ teaspoon nutmeg– 2 teaspoons baking soda– ½ teaspoon kosher salt– 3 large egg– ¾ cup applesauce see note– ½ cup vegetable oil– 1 teaspoon pure vanilla extract– 1 cup grated carrot– 1 cup grated zucchini– ½ cup peeled and grated apple from about 1 medium apple– 1 8-ounce can crushed pineapple drained– ½ cup flaked coconut see note– ⅓ cup coarsely chopped pecan
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INSTRUCTION
Preheat oven to 350°F. Grease or paper-line 18 muffin cups.Mix flours, sugar, cinnamon, nutmeg, baking soda, and kosher salt in a large bowl. Mix the dry ingredients well.
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Step 1
Add eggs, applesauce, vegetable oil, and vanilla to another bowl. Mix in carrots, zucchini, apple, pineapple, coconut, and pecans.Mix wet and dry ingredients until blended, but not overmixed.
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Step 2
Divide batter evenly into muffin cups. Pre-heat oven and bake until toothpick comes out clean, 20–24 minutes.Allow muffins to cool in pan for 5 minutes before transferring to wire rack.