Better Morning Glory Muffins

Traditional morning glory muffin recipe, tweaked to make it heartier and tastier. Half the fat, less sugar, whole wheat flour, and ground flax seed improve the muffin without anyone in my family knowing the difference. Oh, and dried cranberries instead of raisins. Even the kids love these!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 360 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup vegetable oil
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• ½ cup applesauce
• 1 cup whole wheat flour
• 1 cup unbleached all-purpose flour
• 3 large eggs
• 1 cup crushed pineapple, drained
• ¾ cup dried cranberries
• ¼ cup ground flax seed
• ½ cup coarsely chopped pecans
• ½ cup shredded sweetened coconut
• 1 large Granny Smith apple, shredded
• ¾ pound carrots, shredded

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease 12 large muffin cups.

Step 2

Mix brown sugar, all-purpose flour, whole wheat flour, cranberries, coconut, flax seed, cinnamon, baking soda, and salt together in a bowl. Add grated apple and carrots; stir to combine. Add pineapple, vegetable oil, applesauce, pecans, eggs, and vanilla extract; stir until just combined. Pour batter into prepared muffin cups.

Step 3

Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 35 minutes.