The Good Morning Muffin!

 

There's something you should know. I love sleeping. Love it. I would marry it and take its name, I love it so much. (Brooke Sleeping has a nice ring to it, am I right?) But the simple fact of the matter is I have to wake up in the morning before my body feels like it.

The other part of the challenge of getting up in the morning comes from the fact that I also love staying up late. I actually don't mean to. My mind forces me despite how exhausted my body might be. It knows all of the things I need to do, want to do, need to read, want to watch. My brain will trick me into being awake far longer than I should.

So per the usual, this happened last night. I was stirring. It was late. I was wide awake, the hubby in bed early. What was I supposed to do? Hmmmm.... BAKE!!! Fulfill my need to say up late? Check! Give me that push to get up early in the morning knowing something delicious is waiting for me? Double check.

A very romantic feeling overcomes me being up late baking while the world is asleep. It feels more personal. People always say that cheeseball line, "The secret ingredient to my recipe is love!" For some reason, though, night baking really does empower me to feel like I am able to physically fill each cookie, muffin or pie with love.

So last night I did my best to put some love into a tray of muffins I call the "Good Morning Muffin!" (which is what I say to them before I rabidly eat them in the morning). But these suckers aren't just for the morning. See, I adore cookies, love pie and pastries but I can't really enjoy them throughout the entire day. But no matter the time, if you offered me a muffin, I would be all over it. And this one made me oh so content. So I hope you enjoy this recipe as much as I do!

 

 

INGREDIENTS: (makes approx. 10 muffins)

1/4 white flour

1/4 wheat flour

1/4 cup of sugar

1 tsp. baking soda

1 tsp cinnamon

1/4 tsp. salt

3/4 cup of carrot (shredded)

3/4 cup of apple (grated, and a handful of small chunks for texture)

1/4 cup of honey

1/4 cup of coconut oil

2 eggs beaten (upon direction, leave a little egg remaining when pouring)

a little less than 1/2 flaked coconut (unsweetened)

1/4 cup of dates, pitted and chopped

**Raisins, pineapple and dried cranberries can also be used for differing fun flavors!**

 

 

DIRECTIONS:

  1. Preheat oven to 375 degrees F and lightly oil a muffin tray (or coat with a non-stick spray)
  2. In a large mixing bowl, combine white and wheat flour, sugar, baking soda, cinnamon and salt.
  3. In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs (leave a little egg behind as a full two eggs isn't needed), honey, coconut oil and vanilla.
  4. Add the wet ingredients into the dry; stir until smooth.
  5. Scoop the batter into the muffin tins. Bake at 375 for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean.

 

These muffins turn out extra moist and tasty. Filled with veggie, fiber and yumminess, so it shouldn't add to anyone's muffin-top too much.

Bah-dum-CHING!