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Ingredients
| whole wheat flour: 2 cups |
| granulated sugar: 1 cup |
| baking soda: 2 tsp |
| ground cinnamon: 2 tsp |
| carrots (grated): 2 cups |
| dehydrated apricots: 1/3 cup |
| dried sunflower seeds: 1/3 cup |
| flaked coconut meat: 1/3 cup |
| semisweet chocolate chips (chips): 1/3 cup |
| bananas: 1 (mashed) |
| eggs: 3 |
| vegetable oil: 1 cup |
| vanilla extract: 2 tsp |
Hearty Morning Muffins
Credit: AllRecipes
User rating:
"'These delicious muffins are loaded with goodies,' writes Elaine Kauffman of Tofield, Alberta. 'I got the recipe from our pastor's wife. We like them for Sunday breakfast, but it's a good idea to double the recipe and keep some in the freezer for brown-bag lunches during the week.'"
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Prep Time
10 min -
Cook Time
20 min -
Servings
18 serving(s)
Tags
Directions
- In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.