Morning Glory Muffins

I recently made these muffins and they were such a hit! Lydia and Caleb couldn't get enough of them....they were gone in two days. These hearty muffins are the perfect start to a crisp, fall morning! I made them again yesterday for breakfast....YUM!

Morning Glory Muffins

1 cup whole wheat flour
3/4 cup sugar (I reduced to 1/2)

1/2 cup all purpose flour

1/2 cup oat bran

2 tsp. baking soda

1/2 tsp. salt

3 eggs

3/4 cup applesauce

1/4 cup vegetable oil

1/4 cup molasses

2 tsp. vanilla extract

2 cups grated carrots

1/2 cup raisins

1/2 cup chopped pecans, almonds or walnuts

1/2 cup flaked coconut

1 medium apple, peeled and grated (or finely chopped)

1. In a large bowl, combine the first six ingredients. Make a well in the center.

2. In a small bowl, combine eggs, applesauce, oil, molasses and vanilla: mix well.

3. Stir wet ingredients into dry mixture just until moistened.

4. Fold in the carrots, raisins, nuts, coconut and apple.

5. Fill greased or paper lined muffin cups three-fourths full.

6. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

7. Cool for 5 minutes and then remove from pans onto wire racks. Enjoy!!

*Next time I make these I'm going to substitute 1 cup of shredded zucchini for 1 cup of the grated carrotts. (I have a surplus of grated zucchini in my freezer from my garden!) These muffins seem very versatile, it will be fun to experiment!