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