Banana Morning Glory Muffins or Quick Bread

Last Sunday morning I had the urge to bake something breakfasty. I had overripe bananas on hand but a craving for morning glory muffins…so I decided to combine the two and make “mash up” of banana bread and morning glory muffins/quick bread.

The result was delicious!

The recipe ended up yielding 12 muffins with enough batter leftover for a mini loaf as well.

I used this morning glory muffin recipe from King Arthur as a loose base and then made modifications based on my personal preferences as well as the modification of the recipe into a hybrid banana bread.

I used 50% King Arthur white wheat flour and it worked really well in this recipe because it gave the bread a heartier texture that stood up nicely to all the mix ins of carrots, apples, raisins, nuts and shredded coconut. It’s definitely the kind of muffin that needs a little more “oomph” versus a tender cake-like crumb.

I also think this recipe is super versatile and you could easily tailor it to what you have on hand or to meet your tastes. Here are some ideas of substitutions/additions you could make…

• Switch zucchini for the carrots or go 50/50
• Swap any dried fruit you prefer for the raisins (I know raisins can be hit or miss with some people). Ideas include chopped dates, dried cranberries, dried cherries, etc.
• Use whatever nuts you like or have on hand like walnuts, sunflower seeds, pepitas, pistachios, etc.
• Swap the almond milk for dairy milk or orange juice
• Leave the apple out and add more veggies like the carrot or zucchini
• Swap the apple for chopped pineapple

And with that, let’s get to the recipe!

BANANA MORNING GLORY MUFFINS OR QUICK BREAD

Banana Morning Glory Muffins or Quick Bread

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• Author: Jen Eddins
• Prep Time: 5
• Cook Time: 30
• Total Time: 35 minutes
• Yield: 2 people 1x

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Description

A recipe for hybrid banana and morning glory muffins or quick bread that’s packed with fruits and veggies.

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Ingredients

Scale 1x2x3x

• 1/2 cup raisins or dried fruit of choice
• 1 cup King Arthur White Whole Wheat Flour
• 1 cup all-purpose flour
• 1 cup brown sugar (you could even go down to 3/4 cup here)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups peeled and grated carrots
• 1 large apple, cored and grated (I left the skin on)
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans or nuts of your choice
• 2 large eggs
• 1 large ripe banana, mashed
• 1/2 cup coconut oil, in liquid form
• 1/2 cup plain greek yogurt
• 2 teaspoons vanilla extract
• 1/3 cup almond milk (you might need to go up to 1/2 cup depending on how thick your batter is)

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Instructions

1. Preheat the oven to 375°F.
2. Grease a 12-cup muffin pan or line it with papers and spray the insides of the papers. You can also prep an additional 4 cups on another muffin pan or a mini-loaf pan.
3. Place raisins in a small bowl and cover with hot water. Let them soak and plump while you’re putting together the batter. This is an important step!
4. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
5. Stir in the carrots, apple, coconut and nuts.
6. In a separate bowl, stir together eggs, banana, yogurt, coconut oil, vanilla and almond milk.
7. Add wet ingredients to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.
8. Divide the batter among the prepared pans. You’ll want to fill them almost to the top.
9. Bake the muffins for about 25 minutes or until they are “set” and springy and a toothpick inserted in the middle comes out clean. The mini loaf pans will closer to 30 minutes. Cook longer if needed, just check frequently.
10. Let muffins and bread cool for a bit in the pan and then remove from pan and place on a rack to finish.
    These will keep at room temp for a few days. You can also individually wrap and freeze.

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As always, I’d love your feedback if you try the recipe!