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Hearty Morning Muffins

Hearty Morning Muffins
"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."
18 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups whole wheat flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 cups shredded carrots
  • 1/3 cup chopped dried apricots
  • 1/3 cup sunflower kernels
  • 1/3 cup flaked coconut
  • 1/3 cup semisweet chocolate chips
  • 1 medium ripe ripe banana, mashed
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

Directions

  • In a 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° for 18-22 minutes or until a toothpick comes out clean.
  • Cool for 5 minutes; remove from pans to wire racks. Yield: 1-1/2
  • dozen.
© Taste of Home 2013

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Hearty Morning Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 265 calories, 16 g fat (3 g saturated fat), 35 mg cholesterol, 177 mg sodium, 29 g carbohydrate, 3 g fiber, 4 g protein.
© Taste of Home 2013