Another good name for these muffins would be Everything-but-the-Kitchen-Sink Muffins. I’m not quite sure who came up with that phrase to describe recipes that are full of add-ins, but I just like the sound of it. I suppose the phrase could have been everything-but-the-oven-door or everything-but-the-moldy-cheese, but someone chose “kitchen sink.” I can’t say it makes much sense, but people get what you’re talking about and it’s a lot more fun to say than “muffins filled with a whole bunch of stuff.” However, just in case someone out there read the title and got confused and pictured a batch of muffins made with dirty sink-water or something, I stuck with Loaded Morning Glory Muffins, which also has a nice ring to it. Very glorious-sounding, I’d say. And so concludes the end of my unnecessary thought process.
These muffins are based off of the infamous Morning Glory muffin…you know, those bakery muffins that are the size of your head and lumpy and brownish and full of peculiar objects? The the kind of muffin that your mom always chose and offered you a bite of, leading you to politely shriek “no, thank you!” while stuffing your face with your favorite blueberry-cream cheese muffin? You know those ones?
Needless to say, Morning Glory Muffins never much appealed to me throughout my childhood but now I can’t get enough! They’re packed full of carrots, zucchini, shredded coconut, dried cranberries, chopped apple, applesauce, flaxseed, and nuts (although I left those out in my version for no good reason other than not having any). I’ve seen some recipes that include diced pineapple as well, but I figured I had to stop stirring things in at some point. Not to mention that I didn’t have any pineapple, either.
Basically, my Morning Glory Muffins are a meal in themselves. The carrot, zucchini, apple, oil, and buttermilk come together to keep the muffins super soft and moist, and every bite is loaded with texture. They aren’t exactly health food, but compared to many muffins (ahem, blueberry-cream cheese muffins of my past) they’re not too shabby. I mean, as long as whole wheat flour, heart-healthy fats, fruit, and even vegetables are in there you can claim to be eating a healthy snack. I’ll totally back you up. 🙂
Loaded Morning Glory Muffins
Makes 18-20 standard-sized muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs (I used 2 eggs + 1 “flax egg” made w/ 1 Tbs ground flaxseed mixed with 3 Tbs water and left to sit for 5 minutes)
1/3 cup vegetable oil
1/3 cup unsweetened applesauce
1/3 cup buttermilk
2 teaspoons vanilla extract
1 medium apple, finely diced
2 cups shredded carrots (I used a mix of carrots and zucchini)
1/2 cup shredded coconut
1/2 cup dried cranberries or raisins
1/2 cup chopped nuts (optional)
Preheat oven to 350 degrees F. Grease or line muffin tins and set aside.
In a large bowl whisk together the flours, sugars, baking soda, salt, and cinnamon. In a smaller bowl whisk together the eggs (and flaxseed mixture, if using), oil, applesauce, buttermilk, and vanilla until smooth. Pour the wet ingredients into the dry and stir just until combined.
Fold in the chopped apple, shredded carrots/zucchini, coconut, cranberries, and nuts. Scoop the batter into the prepared muffin tins, filling 3/4 way. Bake for 18-22 minutes or until an inserted toothpick comes out clean.