Morning Glory Muffins
On August 26, 2011 in Baking
I found this recipe in my drafts folder from before we moved, just waiting to be posted. So here’s a great muffin recipe for using up odds and ends leftover from dinners, snacks, a CSA basket or what have you, that makes a relatively nutritious grab-and-go breakfast since it’s packed with fruits, vegetables and nuts – hence the name “morning glory”, for all the energy it’s going to give you to get through to lunch!
Morning Glory Muffins
- 1 cup (125g) all-purpose flour
- 3/4 cup (125g) sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg, room temperature
- 1/3 cup vegetable oil
- 1 medium banana, mashed
- 1 small apple, peeled and grated
- 1 small zucchini, grated
- 1 large carrot, peeled and grated
- (optional) 1/4 cup nuts and seeds
- (optional) 1/4 cup coconut, shredded
- Preheat the oven to 350 degrees with the rack positioned in the center. Grease a 12 cup regular muffin tray or a 6 cup large muffin tray.
- In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt.
- In a separate bowl, whisk together the eggs, oil, banana, apple, zucchini and carrot.
- Fold the wet ingredients into the dry ingredients until just combined. Stir in the coconut and nuts/seeds, if using, then set the batter aside to rest for 15 to 30 minutes.
- Fill the prepared muffin tin(s) to 2/3 full and bake until firm and a toothpick can be inserted into the center and come out with just a few moist crumbs attached, about 20-25 minutes. Remove from the oven, allow to cool and then transfer to a cooling rack to cool completely.