Morning Muffins Recipe

October 20, 2014 4 Comments

Morning Muffins Recipe

Incredible Muffins for the Morning

My wife Meg decided to prepare these incredibly tasty muffins with lots of healthy ingredients like carrots, raisins, apple and parsnips after reading about them in the WSJ weekend edition. She did substitute unsweetened shredded coconut for sweetened because that’s what we had on hand and I don’t think it made any difference.

I started Mark Bittman’s VB6 or Eat Vegan Before 6:00 dietary life style (diet) this weekend which I’ll be talking about more after I give it a try for a few weeks but couldn’t resist one of these muffins Saturday morning. They just looked and smelled too good. Now the remaining muffins are sitting on the counter in a zip lock bag and I’m doing everything I can to keep my hungry eyes and hands off them.

This is a great basic muffin recipe for those who are just trying their hand at making muffins for the first time. You combine the wet ingredients, add to the dry ingredients, and put the mixture into a muffin pan. Bake, cool and you’re ready to eat.

Here’s how my wife prepared them:

Morning Muffins Recipe

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 12 muffins

Morning Muffins Recipe


2¼ cups all-purpose flour

¾ cup sugar

¼ cup dark brown sugar

1 tablespoon ground cinnamon

½ teaspoon ground cardamom

2 teaspoons baking soda

½ teaspoon salt

½ cup shredded unsweetened coconut

1 cup grated carrot

1 cup grated parsnip

½ cup golden raisins

1 apple, grated

1 cup canned crushed pineapple

½ cup chopped, lightly toasted pecans or walnuts

3 large eggs

1 cup canola oil

1 teaspoon vanilla extract

How To Prepare At Home

Prep the Ingredients

Get all the ingredients together so you don't have to run for this and that once you get started.

Grate the apple, carrots and parsnip.

Toast the nuts if you didn't start with toasted ones first.

Preheat your oven to 350°F

Make the Muffins

You need two bowls and a muffin tin to make these muffins. Start by whisking together the flour, sugars, cinnamon, cardamon, baking soda and salt in the larger of the two bowls.

Next add the shredded coconut, grated carrots, parsnips, apple and then the pineapple along with the roasted nuts.

In the other bowl, whisk to combine the eggs, oil, and vanilla extract. Transfer this mixture to the larger bowl with the dry ingredients and stir to combine all the ingredients.

Using muffin liners placed in each spot of the muffin pan, divide the muffin batter into the liners. You only want to fill the liners 2/3's full to allow for the expansion when the muffins cook.

Place the muffin pan into the oven and bake for about 35 minutes or until you can stick a wooden toothpick into the center of a muffin and it comes out clean.

Let the muffins cool, remove from the muffin pan and serve.

Last modified on Thu 27 August 2015 10:28 am

Filed in: Breakfast Recipes

Comments (4)

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  1. Jenni says:

    Wow–vegan during the day! I could probably do that (although I do love cheese so very much)! Two of our Fearless Friends are vegan. You should consult with Marly and Kathy!

    Love the sound of the muffins, too!

    • The Reluctant Gourmet says:

      Thank Jenni. Not only vegan but nothing processed or cooked although I’m not sure how long I’ll last with that. Lot’s of fruits and smoothies for breakfast and salads for lunch. I’ll let you know how I like it in a couple of weeks. The actual diet I believe is just vegan until 6pm and then anything you want, but I heard an interview with Mark Bittman on NPR and I thought he said he eats just raw foods during the day. I have to go back and re-listen to the interview.

  2. I’m fascinated that 1 cup of parsnip is included. Very intriguing! What discipline to eat only one!!

    • The Reluctant Gourmet says:

      Maybe I need to back and sample a few more to comment on the taste of parsnip in these muffins. To be honest, I had no idea there were parsnips in them until my wife told me after.

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