If you’re looking for healthy, on-the-go breakfast ideas, these morning glory muffins are for you! These are a fantastic meal prep idea – they’ll last for a few days, and you can freeze them and simply defrost and warm up for a comforting breakfast or morning tea.
This recipe uses plain flour but you could swap this to wholemeal flour to get extra fibre into your diet – and they’ll keep you fuller for longer.
Looking for other muffin recipes? See our healthy ways to get creative with muffins.
Ingredients
Method
Preheat the oven to 180C. Line 16 medium muffin pans with paper cases.
Sift the flour, baking soda and cinnamon into large bowl. Add the sugar, grated carrot, grated apple, crushed pineapple in juice, coconut, raisins and pecan nuts. In another bowl, combine the eggs, oil and vanilla essence. Pour into the dry ingredients and mix to combine.
Spoon the batter into the paper lined muffin tins, filling each almost to the top. Bake in the preheated oven for 20-25 minutes or until a cake tester inserted into one of the muffins comes out clean.
Cool for 5 minutes in the pans the cool completely on a rack.
Cook’s variations: – Date and ginger – replace the raisins with chopped dates and the ground cinnamon with ground ginger. – Apricot and orange – replace the raisins with chopped dried apricots, reduce cinnamon to 1 teaspoon and add 1 teaspoon finely grated orange zest. – PER SERVE: Energy: 291kcal, 1218kj, Protein: 5g, Fat: 16g, Saturated fat: 2g, Cholesterol: 36mg, Carbohydrate: 33g Fibre: 3g, Sodium: 294mg
Note
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