Melody’s Morning Glory Muffins

It’s Sunday morning. I absolutely love Sunday mornings. Always have. When something is baking in the oven and you have a cup of coffee in hand, it’s just going to be a fantastic day.
These are simple to make and freeze wonderfully for later. I do that for road trips. Most of our road trips are about 12 hours long. So having a snack to go with our Starbucks coffee stops becomes very important!
Try these for your next road trip or just to enjoy with a cup of coffee and someone you love.
This is one of my favorite muffins to make. It can easily be adjusted and experimented with. Mostly I love a recipe where I can use up a couple of overripe bananas! Remember that the trick to muffins is wet ingredients mixed together, dry ingredients mixed together. Separate bowls! Then make a slight well in the dry ingredients and mix in the wet ingredients. Don’t over mix! Mix just until combined.
I know there’s a lot of people who love to make microwave mug cakes and muffins. I tried that with a little bit of batter from this recipe and it works great!
I just oiled a ramekin and put a 3/4 ounce scoop of batter in.
Microwave it for 50 seconds. Take it out and let it rest for 1 minute.
Remove from ramekin. It looks like a muffin!

It was moist and delicious. Just an option if you like to do that sort of thing.
It will have a slightly different texture from the baking method.

I baked the rest of the muffin batter in a nonstick muffin pan.
Yield: 12 baked muffins
Prep time: 5 minutes
Bake time: 13 minutes
Preheat oven: 400 degrees
Ingredients:
1 cup all purpose flour
1/4 cup whole wheat flour
1 cup rolled old fashioned oats
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/4 cup olive oil, extra virgin
2 medium bananas, mashed
1 egg
1/3 cup milk
1/2 tsp vanilla extract
1 to 1 1/2 cup carrots, grated (I grated 4 medium carrots)
1/2 unsweetened coconut, shredded
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 sliced almonds
Bake these in an oiled muffin tin using cooking spray or olive oil. You can also use cupcake liners.
1.  Mix first 8 ingredients together in a bowl.

 

2. In another bowl mash bananas and add oil, egg, vanilla, and milk.
3. Add the liquid to the dry ingredients and add the in the carrots, coconut, raisins, cranberries, and sliced almonds.
Mix just until combined.

 

4. Using an ice cream scoop or spoon fill each muffin cup about 2/3 full
Bake for 13 minutes at 400 degrees. Rotate the pan halfway through baking.
They smell so good!
Perfect to share with those you love.

Today’s workout is stretching, foam rolling our muscles, and just staying active.

Enjoy your Sunday!
Melody