good morning muffins

Please, don’t steal my photos. thank you. xo (c) 2012 – M. M.

For the past few months, I’ve been attempting a paleo-inspired approach to my food.  It’s been the most successful and longest-lasting “diet” I’ve tried.  That being said, I have quite a bit of trouble with breakfast.  I think I ate eggs and bacon every day for about a week and then never wanted to see either again.  I’m frequently out the door for work without a breakfast, or so unbearably sick of what I have at home (typically cottage cheese and fruit, or yogurt with granola) that I stop to grab something on my way to the office.  I work across the street from Whole Foods, and I’ve discovered that not only is their coffee quite good (and the baristas are friendly and funny), but they also offer a nice selection of breakfast pastries.  Many of them are not truly appropriate for breakfast (bear claws, chocolate croissants) but I have discovered my favorite: the Good Morning Muffin.  Packed with carrots and fruit, walnuts and a bit of coconut, it’s indulgent enough but still providing you with some nutrients and substance.  I decided to try making them at home to save money, reduce the portion size, and get me to the office a few minutes quicker.

Good Morning Muffins (aka Morning Glory Muffins), adapted from Whole Foods Market

Ingredients:

• 1 1/3 cup whole wheat pastry flour
• 1/2 cup sugar
• 1/4 cup natural brown sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

• 2 eggs
• 1/2 cup unsweetened applesauce
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract

• 1 Fuji apple, cored, peeled and diced (I recommend a small apple)
• 1/2 cup chopped dried cherries
• 1/2 cup grated carrots
• 1/2 cup walnuts, finely chopped
• 1/4 cup unsweetened shredded coconut, plus extra for sprinkling on top

1. Preheat your oven to 350*.  Line a muffin tin with paper liners (or spray if you don’t want to use the paper).
2. Mix together the first 6 ingredients (the dry ones).
3. Mix together the next 4 ingredients (eggs, applesauce, canola oil, vanilla extract).
4. Mix the last 5 ingredients into the wet mix.
5. Fold the wet mix into the dry mix.  Avoid overmixing.
6. Divide batter between cups, leaving space at the top (about 2/3 full).  Sprinkle some extra shredded coconut on top of the muffins
7. Pop them in the oven for about 25 minutes, until a toothpick stuck in comes out clean.