I was full of good intentions when Isaiah started eating solids. I was going to give him a wide variety of healthy foods and he was going to love eating all of them. Famous last words, right? Of course. Now that he has transitioned into mostly table food, he has become pretty opinionated about what he does or does not like. Most vegetables fall under the ‘does not like’ category.
I’ve tried sneaking tiny pieces of broccoli inside a cheese quesadilla. He picked the pieces out. I mixed peas into mashed potatoes, gravy, and roast pork. He ate around them. How was I ever going to get him to like eating healthy? When I came across a recipe for Morning Glory Muffins in one of my favorite cookbooks, Whole Grain Baking, I decided to give it a try. The muffins are totally healthy and have grated carrots, apple, raisins, and other good-for-you ingredients. When I make them again I think I will try adding grated zucchini as well for some healthy ‘green’ nutrients.
I am happy to report that Isaiah likes them! They make a great breakfast or snack for kiddos or mamas.
You will need:
1/2 cup of raisins
2 cups of whole wheat flour
1 cup of sugar (I used xylitol as a healthier option to refined sugar)
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
1/2 cup of coconut flakes
*You could also add 1/2 cup of chopped nuts if you like
3 large eggs
2/3 cup of butter
1/4 cup of orange juice
2 teaspoons of vanilla extract
Preheat your oven to 375°F and prepare your muffin tin. You can use muffin liners or lightly grease the pan to make the muffins easy to remove.
Soak the raisins in warm water to moisten them. While they are soaking, peel and grate the carrots and apple. I started grating them by hand and decided it was going to take WAY too long. So I switched to using the vegetable processor on my Bosch. Instant grated carrots and apple!
Combine the flour, sugar, baking soda, cinnamon, ginger, and salt in a mixing bowl. Whisk together.
Drain the raisins and add them to the batter.
Spoon the batter into the muffin tin. I was able to get 12 large muffins. If you want smaller muffins, you could probably get 18 small muffins. Bake for 25-28 minutes. I tested mine with a toothpick to make sure they were baked all the way through.
- 1/2 cup of raisins
- 2 cups of whole wheat flour
- 1 cup of sugar (or xylitol)
- 2 teaspoons of baking soda
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 5 carrots
- 1 apple
- 1/2 cup of coconut flakes
- 1/2 cup of chopped nuts, optional
- 3 large eggs
- 2/3 cup of butter
- 1/4 cup of orange juice
- 2 teaspoons of vanilla extract
- Preheat your oven to 375°F and prepare your muffin tin with paper liners or cooking spray.
- Soak the raisins in warm water to moisten them. While they are soaking, peel and grate the carrots and apple.
- Combine the flour, sugar, baking soda, cinnamon, ginger, and salt in a mixing bowl. Whisk together.
- Next, add the grated carrots and apple, coconut, and nuts if you are adding them. Mix until combined with the dry ingredients.
- Melt the butter. In a separate bowl from the dry ingredient mixture, beat the eggs, butter, orange juice, and vanilla together. Pour into the dry ingredient mixture and stir until combined.
- Drain the raisins and add them to the batter.
- Spoon the batter into the muffin tin. Bake for 25-28 minutes.
- Let the muffins cool in the pan for five minutes before removing to a cooling rack.