Morning Glory Muffins

Source for original recipe and image 

Ingredients:

1 1/2 cups white flour
1/2 cup whole wheat flour
1 cup white sugar
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt

2 cups shredded carrots
1/2 cup pumpkin puree
1 apple cored and shredded
3 eggs
1/2 cup oil
1/2 cup sour cream
2 tsp vanilla extract

**next time I'll try adding some oats instead of white flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center of a muffin comes out clean.
5. 
   

Bran Blueberry Muffins

• 3/4 cup white flour
• 1/4 cup whole wheat flour 
• 1/4 cup sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. sal

Mix all dry ingredients together.  Then in a separate bowl, combine:

• 1 cup bran cereal
• 1/4 cup fat free milk
• 1/4 cup applesauce (I didn't have an egg) 
• 2 TBSP canola oil
• 1 TBSP coconut oil 
• 1 cup yogurt 
• 1/4 cup frozen blueberries, thawed 

Let bran cereal soak in wet ingredients for 5 minutes. Then add wet ingredients to dry.  Scoop batter into prepared muffin pan. Bake at 350° for 12-15 minutes, or until muffins are cooked through.

Source for altered recipe & image 

Zucchini Yogurt Multigrain Muffins

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup oat flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup plain yogurt
• 1/2 cup white sugar
• 1/4 cup honey
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini
• 1 cup shredded carrots
• 
  
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)

Directions

1. Preheat oven to 400 degrees. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3. Bake about 13-15 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Tastes great with cream cheese on top. 

Altered from original recipe. Source for recipe & picture.