Glory may be a big goal for the morning, but it is attainable. These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast. A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible. If you’re striving for even more accolades, try topping them with a swirl of cream frosting, which turns them into sweet and satisfying cupcakes.
- 1cup all-purpose flour
- ¾cup whole wheat flour
- 1 ½teaspoons ground cinnamon
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- ¾cup whole milk
- ¾cup packed dark brown sugar
- 2large eggs
- ¾cup shredded carrot (from 2 medium carrots)
- ½cup shredded apple (from 1 medium apple)
- ½cup unsweetened shredded coconut, toasted
- ¾cup finely chopped walnuts, toasted
- ¾cup raisins
- ½cup melted coconut oil
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not over mix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
- Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.