- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup Silk Soy, Almond or Coconutmilk, any flavor except chocolate
- 1/2 cup vegetable or canola oil
- 1/2 cup unsweetened applesauce
- 2 tsp vanilla extract
- 1 granny smith apple, peeled and chopped
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1 cup grated carrots
- 1/2 cup chopped pecans
Dish up your review
Morning Glory MuffinsOhio
yummythese have everything in them but the kitchen sink and are so scrumptiously moist and filling and tasty. You can make it your own by adding or deleting extras to satisfy your own taste too. I love the fruits, coconuts, carrots and nuts combo..so so good morning, noon or night
Morning Glory Muffins
Amazing!I just tried this recipe this afternoon and it's one of the best muffin recipes ever. I substituted in 1/2 cup of chopped fresh pineapple instead of the raisins and it was a brilliant swap...the pineapple goes so well with the coconut, apple, carrots and pecans. I really like that there are no eggs or milk in this. Very yummy, this is a keeper for us!
Morning Glory MuffinsMichigan
Heavenly!These are so Yummy!! Can't wait to wake up and have one with my coffee. It's a winner with my family!!! Makes the house smell like the holidays!
Morning Glory MuffinsTennessee
Easy muffinsI have made these muffins several time I have given the recipe to several people. I even have them for and afternoon snack. They are very good!!
Morning Glory Muffins
Very Versatile RecipeThis is a wonderful alternative to a standard breakfast. Made this for the family and from the oldest to the youngest they all loved it. Feel free to make substitutions of fruits, veggies, and nuts. Try using Silk Almond Coconut Blend. This recipe is a winner anyway you mix it.
Morning Glory MuffinsVermont
FantasticThese are the best muffins! They are just like the fancy muffins at the local bakery, very moist and delicious. I like the toast the pecans and add a bit of maple syrup to them. I put some whole, toasted pecans on the top of the muffins. They're beautiful and delicious.
- Preheat oven to 350°F.
- Line muffin tins with paper liners.
- In a medium bowl whisk together flours, sugars, baking soda, cinnamon and salt.
- In a large bowl whisk together Silk, oil, applesauce and vanilla.
- Stir in the apple, coconut, raisins and carrots. Add flour mixture and stir just until moistened—there will be a few lumps.
- Spoon the batter into muffin cups, filling each cup about 3/4 full.
- Sprinkle with chopped pecans and bake until tops spring back, about 30-35 minutes.
- Store, tightly covered, at room temperature for 3 to 5 days, or freeze.