These Morning Glory Muffins make a perfect “breakfast-in-a-hurry”.  Pair one or two of these muffins with a hard boiled egg for a filling breakfast that will carry you through to lunch time.

On the morning that our young man and I have to get to the homeschool co-op, we have to leave by 7AM in order to make daily Mass and co-op.  These muffins are a great “car food” for a family needing to get out the door in a hurry.

Here is the recipe (I used a couple of sources to come up with a version that works for us):

Ingredients:

2 1/4 cups of whole wheat flour (I used King Arthur)

2/3 cup sugar

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

3/4 teaspoon kosher salt

1/2 cup canola oil

3 eggs

8oz of crushed pineapple, undrained

3 large carrots, peeled and shredded

1 apple, peeled, cored and shredded

1/2 cup craisins

1/2 cup shredded coconut (sweetened is fine to use, but unsweetened is best)

Directions:

1.  Preheat the oven to 350 degrees F.  Use cupcake papers to line 18-24 muffins cups.
2. Combine your dry ingredients:  flour, sugar, baking soda, baking powder, cinnamon and salt.
3. In your mixer, using the whisk attachment, beat the oil, eggs and pineapple for about 2 minutes.  Add the flour mixture, mix until combined. Add in your carrots, apple, craisins, and coconut, mix until combined.
4. Scoop into your lined muffin cups filling each to about 3/4 full.
5. Place in center of oven for 18-22 minutes, until a toothpick inserted in the center comes out clean.
6. Cool before storing.  Can be left at room temperature for 4 days or frozen for 3 months.

I freeze these muffins and pull out the number needed the night before to defrost in the refrigerator.