Morning Glory Muffins

Are you the kind of person who prefers a cup or two of coffee in place of a morning meal?  According to my research, you're not alone.  31 million Americans are skipping breakfast on a regular basis.  SKIPPING BREAKFAST!  I'm not opposed to coffee but I just can't understand why in the world would anyone want to miss out on the most delicious meal of the day.  Crispy multigrain toast, chewy bagels, crunchy granola, yogurt with fresh fruit, Belgian waffles, fluffy pancakes, gooey cinnamon rolls, hearty muffins, avocado toast - do I even need to go on?   

Why in the world someone would want to miss out on indulging in some of these amazing confections?  I love breakfast food so much that eating it once a day doesn't seem like nearly enough.  I eat breakfast for dinner at least once a week.

I'm not a morning person by any means.  I love breakfast but I don't want you to get the wrong idea about my morning routine.  If you're picturing me in my kitchen at 6:00 AM preparing coffee cake and vegetable egg white omelettes for myself - you couldn't be more wrong.  I'm more of a prep breakfast before I go to bed, kind of girl.  I climb in bed at night thinking about the scrumptious nourishment that I already prepped for my morning meal.  If you need some make ahead breakfast ideas, check out my recipes for overnight oats, yeast waffles, overnight cinnamon rolls or egg casserole.   

Clearly, there are some people who crawl into bed at night dreaming about the steaming cup of hot coffee that they will drink in the morning but that has never been the case for me.  Whole wheat muffins packed with carrots, pineapple, raisins and coconut - now that's the stuff that MY dreams are made of.  As long as there are morning glory muffins around - there's just no excuse NOT to eat breakfast.  

Morning Glory Muffins
2 1/4 cups whole wheat flour
2/3 cup granulated sugar
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 cup vegetable oil (I used melted coconut oil)
3 large eggs
1 8-ounce can crushed pineapple, undrained
3 large carrots, shredded 
1/2 cup raisins
1/2 cup  unsweetened shredded coconut

Whisk together flour, sugar, baking powder, baking soda, cinnamon and salt. 

Beat together oil, eggs and pineapple. 

Stir in flour mixture.  

Fold in carrots, raisins and coconut. 

Scoop batter into paper lined muffins cups. Sprinkle with turbinado sugar. ​

Bake 20 minutes at 350.  ​

Cool on wire rack.  Enjoy.  

The best part about this recipe is that they freeze beautifully.  I pull one out of the freezer and after one minute in the microwave, they're perfectly defrosted, warmed and ready to enjoy.  And since they're loaded with carrots, I feel like I get to count them as a serving of vegetables too.  🤣

​Ciao!

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