A while back we went totally crazy and bought a 10 pound bag of carrots at Costco. We were making macaroni salad for a party or something – I can’t even remember now. In my usual dramatic fashion, the thought of actually driving across the street to the regular grocery store for a reasonably-sized bag of carrots made me want to cry, so we bought 10 pounds worth of carrots instead.
That didn’t matter though. I saw it as a challenge to use them all before they went bad. I was prepared to put carrots in everything – just to avoid making one more stop that day. I shredded carrots constantly and put them in everything – pasta sauce, soup, chicken salad. I even started making cooked carrots like my tarragon glazed carrots, just substituting the herbs to change things up.
But this recipe, these healthy morning glory muffins – are by far my favorite recipe to come from that 10 pound bag. They’re delicious, naturally sweetened, and there is no unhealthy fat or butter. They whole batch was gone in two days.
Just a quick note: because these muffins don’t have that much fat in them, they tend to stick to the paper liners. However, you can solve this by making the muffins a day in advance and covering them overnight, the same way you would with a pumpkin bread, to increase the moisture. It makes all the difference and can drastically alter the flavor. I wouldn’t suggest skipping this step, but if you want your muffins right away, try using a foil liner instead.
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon coarse salt
- 2 tablespoons canola oil
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce
- 1 cup grated carrots
- ½ cup pecan pieces
- ½ cup shredded coconut
- ½ cup raisins
- Preheat oven to 350˚F (180˚C) and line a muffin pan with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt until even.
- Add honey, vanilla and applesauce, whisking or stirring until combined.
- Stir in carrots, pecans, coconut and raisins until evenly distributed in the batter.
- Scoop batter into muffin liners until about half full.
- Bake for 20 minutes, or until an inserted toothpick comes out clean.
- Remove from oven and allow muffins to cool for about 10 minutes.
- Cover muffins and allow them to sit overnight for added moisture (optional).
Recipe adapted from Mel’s Kitchen Cafe.