My mom was visiting us a couple weeks ago and was telling me about my grandma’s recipe for morning muffins. My mom was up visiting my grandma one afternoon while she had these muffins in the oven baking. The smell of them filled the whole house my mom could barely wait to try them fresh out of the oven. She had two muffins and wanted the recipe so she went home immediately and made them that evening. When my dad arrived home, he smelt the muffins as well and ate five that very night. :) So while they were down here visiting, she and my dad were raving about them and how delicious they were and how they didn’t even require warming them up or putting butter on them. Now in my parents household that is unheard of. They are a butter loving family. I figured something must be tasty with these muffins if they eat them without butter, that’s a huge statement I told my dad and I hope they live up to it.

I started making them the other day and realized it was a little inconvenient so I switched a couple things up. Needless to say, they are delicious and I will continue to make them. Very moist, tasty, and does not need butter. :) I was proud to say I ate three the other morning straight from the platter; no heat, no butter but straight to my tummy. They were delightful.

Now there are a couple ways you can make them. Follow the recipe below or see the notes following that in the second batch I made. My husband loves these muffins but is a huge fan of coconut and likes the second batch better. Honestly I think you get two different muffins so each are equally tasty.

Morning Muffins
Dry ingredients

Mix together:

1 ½ cup flour
¾ cup flaxseed meal (flour)
¾ cup oat bran flour
1 cup brown sugar
2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Mix the following together:
1 ½ cup shredded carrots
2 apples peeled and shredded
½ cup dried cranberries
1 cup chopped walnuts

Mix with dry ingredients. In a separate bowl combine the liquid ingredients:

¾ cup milk
Two eggs, beaten
1 teaspoon vanilla
Mix together liquid ingredients.
Pour into all other ingredients and mix well together.

Pour into cupcake tins and bake at 350° for 15 to 20 minutes, until golden brown. My oven cooks them perfect at 18 minutes. Do not under bake.

Note: I did not separate the ingredients, I mixed everything together in the order listed on the ingredient list except added the cranberries in the very end. I also did not beat the eggs. I would suggest using a Kitchen Aid mixer to make sure you mix very well if you don’t follow the directions above. They turned out great.

Second version:

Dry ingredients

Mix together:
1 ½ cup flour
¾ cup flaxseed meal (flour)
¾ cup oat bran flour
1 cup honey instead of br. sugar
2 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Mix the following together:
2 cup shredded carrots
1 jar of pears (My sister canned pears from the previous summer and thawed and used an entire mason jar)
½- ¾ cup coconut
You can also use nuts if you would like. I wanted them to be a bit different so I omitted nuts in this batch.

Mix with dry ingredients. In a separate bowl combine the liquid ingredients:
¾ cup milk
1 egg, I only had one left, but the amount of pears still made this moist
1 teaspoon vanilla
Mix together liquid ingredients.
Pour into all other ingredients and mix well together.

Excellent in the morning with a cup of coffee or….anytime during the day.