Morning Glory Muffins

  • 2 c. all-purpose flour
  • ¾ c. brown sugar, packed
  • 1 T. baking powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ¾ c. unsweetened applesauce
  • ½ c. butter, melted
  • 1 apple, shredded
  • 1 T. vanilla extract
  • 2 c. grated carrot
  • ½ c. raisins
  • ½ c. flaked coconut
  • ½ c. walnuts, chopped

Line a muffin tin with paper liners and set aside. Preheat oven to 400° F.

In large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, and ginger; whisk well to combine. Add the applesauce, butter, apple, and vanilla; stir just until combined. Fold in the carrot, raisins, coconut, and walnuts; stir until the ingredients are combined. Divide the batter evenly among the prepared muffin cups.

Bake the muffins at 400° F for 10 minutes, then reduce the heat to 350° F and bake for an additional 10 minutes or until a toothpick inserted in the center comes out mostly clean. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool. Store any uneaten muffins in the refrigerator or freeze for up to 3 months.

  • Yields: 24 servings
  • Preparation Time: 30 minutes

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