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Morning Glory Muffins




Source of Recipe


My Baking Addiction






List of Ingredients



• 1 1/2 cups all-purpose flour
  
• 1 1/4 cups whole wheat flour
  
• 1 cup sugar
  
• 2 teaspoons ground cinnamon
  
• 1/2 teaspoon nutmeg
  
• 2 teaspoons baking soda
  
• 1/2 teaspoon kosher salt
  
• 3 eggs
  
• 3/4 cup applesauce
  
• 1/2 cup vegetable oil
  
• 1 teaspoon vanilla extract
  
• 1 cup grated carrots
  
• 1 cup grated zucchini
  
• 1 medium tart apple, peeled and grated
  
• 1 (8 ounce) can crushed pineapple, drained
  
• 1/2 cup flaked sweetened coconut
  
• 1/3 pecans; coarsely chopped
  






Instructions



1. Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
   
2. In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
   
3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
   
4. Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
   
5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.
   






Final Comments


Makes 18 muffins

Notes:
-No whole wheat flour? No problem, simply sub in all-purpose
-I always use kosher salt when baking; however, feel free to substitute table salt.
-Feel free to substitute unsweetened applesauce and/or coconut in this recipe.

Storage:
-These muffins are best served the same day; however, they will keep overnight in an airtight container.