Morning Glory Muffins always get top marks at my house in the fall but they really hit peak performance when my kids hit high school. One would expect that once your kids rolled into their teens that they’d be fairly self-sufficient at preparing their own meals, but nooooooo. Left to their own devices they make the worst choices. Case in point; breakfast at my house.
For years, I laid down the law that breakfast was the most important meal of the day. I woke up extra early to make bacon and eggs, yogurt and berries, muffins and smoothies—whatever it took to fuel their bodies and brains. Once I felt I’d modelled a good start, I declared it was time for them to get their own breakfast.
Less than one week in, breakfast was a farce. My oldest, feigning she didn’t need breakfast but was really just basking in teen malaise, simply skipped it. My youngest, took another route; a handful of chocolate chips and a banana would do. I tried not to step in, but I’m a control freak by nature and honestly, I couldn’t help myself.
The days of making big breakfasts though are gone, and I’ve adopted a grab-and-go attitude. My favourite are these Morning Glory Muffins, paired with a smoothie my teens can grab on the way out the door in the morning.
I lean towards using good products like Hans Dairy in these muffins for one simple reason. Hans Dairy has a 100% natural philosophy, meaning that all their products are free of any artificial sugars, flavourings, colourings, and preservatives.
These Morning Glory Muffins are a great recipe to have your kids (no matter what age they are) help you with. Teaching kids to fend for themselves in the kitchen is never a bad idea. Someday, and it may be a long time down the road, they will thank you for it.
These muffins never last long in our house, so I would suggest you double the recipe and freeze a few.
Morning Glory Muffins
Preheat oven to 350F.
In a large bowl, combine shredded carrot and chopped apple with pecans and coconut.
Add flour, brown sugar, baking soda, baking powder, and cinnamon to carrot mixture. Combine to coat well.
In a separate bowl, whisk together Hans Dairy Dahi, eggs, and oil until mixed well. Pour into larger bowl and stir all ingredients together until thoroughly combined.
Scoop batter into a paper lined muffin tin filling to the top. (I like to use an ice cream scoop).
Bake for 20 to 25 minutes until toothpick inserted comes out clean.