Name: Banana Morning Glory Muffins or Quick Bread
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 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)

Description

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

Ingredients

Scale

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

Preheat the oven to 375°F.
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.
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!
In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
Stir in the carrots, apple, coconut and nuts.
In a separate bowl, stir together eggs, banana, yogurt, coconut oil, vanilla and almond milk.
Add wet ingredients to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.
Divide the batter among the prepared pans. You’ll want to fill them almost to the top.
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.
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.