Save on Pinterest

Hearty Morning Muffins

Total Time

Prep/Total Time: 30 min.

Makes

1-1/2 dozen

"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."

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

  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° 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

More from Taste of Home