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Hearty Morning Muffins

By: Elaine Kauffman  
"'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.'"

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 123 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

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 seeds
  • 1/3 cup flaked coconut
  • 1/3 cup semisweet chocolate chips
  • 1 medium ripe banana, mashed
  • 3 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract

Directions

  1. In a mixing 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 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2006 by glenlantz 
Absolutely scrumptious! I halved the sugar in the recipe, which was still nice and sweet. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by Qbk2 
This recipe is tasty. I did modifiy it fit me. I used white flour, add 1 c oatmeal, 3 tsp... MORE

 
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