Power Up Your Mornings With These Breakfast Muffins Loaded With Nutrients
We love muffins because they are infinitely flexible, able to adapt to any flavor, whether savory or sweet—just mix in your ingredient of choice. If you’re looking to get healthy, you can use muffins as a tasty “vessel” to incorporate extra nutritious food items into your diet. Chef Joey Prats fills up his go-to muffin recipe with coconut, carrots, raisins, and apples for added vitamins and minerals. And he mixes in whole wheat flour and oats for added fiber. The best part is these muffins remain tasty and moist—a glorious way to start the day right!
Morning Glory Muffins
Makes 16 muffins
- 1 3/4 cup + 2 tablespoons sifted all-purpose flour
- 1/4 cup sifted whole wheat flour (or if not available, use all-purpose flour)
- 1 1/4 cups caster sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1 cup walnuts, lightly toasted and coarsely chopped
- 1/2 cup moist coconut flakes
- 1/2 cup raisins
- 1 cup corn oil
- 3 medium whole eggs
- 2 1/2 cups finely grated carrots
- 1 cup coarsely grated apples
- 1 tablespoon pure vanilla extract
- 1/3 cup old-fashioned rolled oats, for the topping
1. Preheat oven to 375°F. Line standard muffin pans with 16 paper baking cups.
2. In a mixing bowl, combine all-purpose flour, whole wheat flour, caster sugar, baking soda, fine sea salt, ground cinnamon, walnuts, moist coconut flakes, and raisins. Mix until well blended.
3. In another mixing bowl, combine corn oil, whole eggs, carrots, apples, and pure vanilla extract. Whisk until well blended.
4. Combine dry ingredients and wet ingredients. Mix just until blended. Do not overmix.
5. Fill each paper baking cup with 1/3 cup batter. The cups should be almost full.
6. Sprinkle 1 teaspoon old-fashioned rolled oats on top of each muffin.
7. Bake the muffins for 20 minutes, or until a wooden pick inserted in the center of the muffins comes out clean. Cool the muffins completely.
This recipe first appeared in FOOD Magazine, August-September 2014 issue
Styling by Tina Concepcion Diaz
Photography by Paulo Valenzuela