Save on Pinterest

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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1-1/2 dozen

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 large eggs, room temperature
  • 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° until a toothpick comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks.
Nutrition Facts
1 each: 265 calories, 16g fat (3g saturated fat), 35mg cholesterol, 177mg sodium, 29g carbohydrate (17g sugars, 3g fiber), 4g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • jstrawbridge
    May 4, 2013

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

  • beekeepergold
    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.