Morning Glory Muffins

Servings: makes 12 muffins


  • 2 cups flour (white or whole wheat)
  • 1 cup Sugar
  • ½ tsp salt
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 cups grated carrots (approx. 3 large carrots)
  • 1 apple, peeled, cored and grated
  • ½ cup shredded coconut
  • 2 eggs
  • ½ cup oil
  • 2 tsp vanilla


  1. Preheat oven to 350°F
  2. In a large bowl, add flour, sugar, salt, baking soda and cinnamon. Mix well.
  3. Add to this mixture the grated carrots, grated apple and shredded coconut.
  4. In a small bowl, beat two eggs, then add the oil and vanilla.
  5. Add wet ingredients to the dry ingredients. Mix only until dry ingredients are completely combined. Do not overmix.
  6. Grease muffin tin or use paper muffin cups. Spoon batter into muffin tin to 2/3 full.
  7. Bake in preheated oven for 15-20 minutes. Check that muffins are done by inserting a toothpick or fork into the middle of the muffin. If it comes out clean, the muffin is cooked. Remove from muffin pan and cool.

Cooking tip: To make these muffins lower in fat, replace half the oil with ¼ cup of applesauce or ¼ cup mashed bananas.
To test if muffins are fully cooked, put a fork or toothpick in the middle of a muffin. When you remove the fork or toothpick, if it comes out clean without any batter or muffin on it, the muffins are cooked.

Recipe courtesy of Healthy Start Mom & Me