Let’s come clean with each other. We both know that muffins are just cake we eat for breakfast. We all try to convince ourselves if we call it something cute like “muffin” and package it in cute paper liners, then it must be healthier for us than cake.
Does that keep me from making them? Heavens no! Just look at how many muffin recipes I have listed. They make a great treat for breakfast on occasion, but I would like to have a truly healthy muffin that I could make on a regular basis without feeling guilty.
These muffins are the closest I have ever come. They are packed with fruit, veggies and nuts. They were so moist and I liked them even better by day two. I’m going to spend some time working with this recipe and get them even healthier. Things I’m going to try: whole wheat flour, ground flax seed, bran and less oil by substituting some of it with applesauce. I’ll let you know how it goes.
In the meantime, definitely whip up a batch of these dense, moist muffins. You won’t be disappointed….and they are much healthier than that double chocolate monster “muffin” you ate on your way to work this morning
from Earthbound Farms
1 1/4 C sugar
2 1/4 C flour
1 Tb cinnamon
2 tsp baking soda
1/2 tsp salt
1/2 C shredded coconut
1/2 C raisins
1 large apple, peeled and grated
1 C crushed pineapple, drained
2 C grated carrots
1/2 C chopped pecans
1 C canola oil
1 tsp vanilla
1. Position oven rack to the lower third of the oven and preheat to 350 degrees.
2. Whisk together in a large bowl the sugar, flour, cinnamon, baking soda and salt. Add the coconut, raisins, apple, pineapple, carrots and nuts. Stir well to combine.
3. In a separate bowl, whisk together the eggs, oil and vanilla. Pour into the dry ingredients and blend until mixed well, but do not over mix!
4. Line 16 muffin tins with paper liners and fill each to the brim. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. After cool, store in an airtight container.