These Morning Glory Muffins are packed with vegetables, fruit, and nuts, creating a delicious breakfast treat or snack.

Kick them up a notch by passing softened butter or cream cheese at the breakfast table. We guarantee that, after one bite, your morning will be full of glory!

Optional: If you wish, use half all-purpose flour and half whole wheat flour. Whole wheat flour is processed less than all-purpose flour to retain more nutrients and fiber, however, it may have a coarser texture.

Optional: If you wish, substitute white sugar for brown sugar. Brown sugar isn’t any healthier, but it has more of a rich, molasses taste some people prefer.

Remember: This recipe makes at least 36 muffins! If you have extra, just freeze for another day or another event!

Ingredients4 cups all-purpose flour2-1/2 cups sugar4 teaspoons baking soda4 teaspoons cinnamonpinch of salt4 cups grated carrots1 cup raisins1 cup shredded coconut2 apples, peeled and grated 3/4 cup chopped walnuts (optional)6 eggs2 cups vegetable oil4 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°F. Grease muffin tins or line with paper cups.
2. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, coconut, apples, and nuts (if using).
3. In a separate bowl, beat eggs with oil and vanilla. Add to flour mixture and stir to combine. Spoon batter into prepared muffin tins and bake for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.