Hearty Morning Muffins Recipe

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Hearty Morning Muffins Recipe
Hearty Morning Muffins Recipe photo by Taste of Home
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Hearty Morning Muffins Recipe

Read Reviews
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"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."
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/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 sweetened shredded 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.
Originally published as Hearty Morning Muffins in Quick Cooking March/April 1999, p38

Nutritional Facts

1 each: 265 calories, 16g fat (3g saturated fat), 35mg cholesterol, 177mg sodium, 29g carbohydrate (17g sugars, 3g fiber), 4g protein.

  • 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 sweetened shredded 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.
Originally published as Hearty Morning Muffins in Quick Cooking March/April 1999, p38

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Reviews forHearty Morning Muffins

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jstrawbridge User ID: 4814838 32611
Reviewed May. 4, 2013

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

MY REVIEW
beekeepergold User ID: 1348047 71575
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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