Thanks to Joy of Baking for this veggie-licious breakfast recipe.
Ingredients:
1/2 cup chopped walnuts
2 cups grated raw carrot (about 3 peeled carrots)
1 large apple, peeled and grated
2 cups all-purpose flour
1 1/4 cup granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 cup sweetened shredded coconut
3 large eggs
3/4 cup canola oil
1 1/2 teaspoon pure vanilla extract
Directions:
- Pre heat oven to 350 degrees F.
- Place paper liners in 18 muffin cups.
- Peel and finely grate carrots and apples. Set aside.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Stir in coconut and walnuts. Set aside.
- In a separate bowl, whisk together eggs, oil, and vanilla.
- Fold wet ingredients, along with grated apples and carrots, into flour mixture. Stir until just moistened. (Be careful not to over-stir, or muffins will be tough.)
- Evenly divide batter between prepared muffin cups.
- Bake 25 minutes, or until toothpick inserted in the center comes out clean.
- Remove from oven and cool on rack for 10 minutes. Serve warm.
