Good Morning Muffins

Mr Hedin and I went on an anniversary trip a few years ago to a darling little mountain town where the winter is filled with cross country skiing and the summer is full of hiking. We went in April. There was neither snow nor warmth. It was not the best time to go to say the least. The highlight of the trip was the food. It was really our only great takeaway. And there was a hilarious interaction at the bar between a couple sitting across from us who clearly didn’t like each other - but loved their cans of beer. (The restaurant was fancy - not a “canned beer” kind of place)

These muffins were the star of breakfast. I try to eat something healthy for breakfast and these have fit the bill. They aren’t “health food” but they are a healthier option than almost anything else.

I don’t eat eggs, so I make them with an egg replacement - you can use store bought or apple sauce. But the eggs are a nice amount of protein for the morning.

Good Morning Muffins

Makes 18

2 cups flour

½ cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon salt

2 shredded carrots

½ cup raisins

½ cup chopped walnuts

½ cup flaked coconut

½ cup apple, shredded

3 eggs

½ cup coconut oil

1 8oz can crushed pineapple

2 teaspoons vanilla

STEP 1

Preheat oven to 350 degrees and line a muffin tin with 12 liners (or two with 18 total).

In the bowl of a stand mixer, combine all of the dry ingredients.

STEP 2

Add to the dry ingredients the carrots, raisins, walnuts, coconut and apple.  Mix gently to coat the dry ingredients over everything.

STEP 3

In a separate bowl, combine eggs, coconut oil, pineapple and vanilla.

STEP 4

Gently pour in the egg mixture into the dry ingredients and stir until incorporated.  Don’t over mix!

STEP 5

Bake muffins in lined muffin tin for 20 minutes until a toothpick comes out clean.

Store in an air tight container for up to one week.

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