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Hearty Morning Muffins Recipe

Hearty Morning Muffins Recipe

"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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:18 servings


  • 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


  • 1. 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.
  • 2. 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.

Nutritional 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.

Reviews for Hearty Morning Muffins

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Reviewed May. 4, 2013

"I agree that there certainly needs less oil, but the flavor is fantastic and they are super moist"

Reviewed Jun. 26, 2009

"Make this over. Take out 1 egg, 1/3 the sugar, half the oil and all the sunflower nuts and coconut for healthier choices and use bittersweet chips & fresh grind the wheat flour oe add wheat germ."

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