Mama Flava's Morning Muffins

Here is a recipe I have adapted from the classic Morning Glory muffin (found in cafes and B&Bs.) These muffins are sweet, moist, packed with veggies, and full of some lovely whole grains. They are a real treat for Baby Flava and we love them as well. Make them in large muffin tins for a full meal or in mini muffin tins and pack them as a snack!

Mama Flava's Morning Muffins
3 large eggs
3/4 c sugar
1 c vegetable oil
1/2 c unsweetened shredded coconut
1/2 c shredded apple
1/2 c crushed pineapple (drain the liquid if from a can)
1/2 c shredded zucchini
2 c shredded carrots
1/2 c dried cranberries
1 t vanilla extract
1 c all-purpose flour
1 c whole wheat flour
1/2 c oat bran
1/4 c wheat germ
2 tsp baking soda
1/2 tsp salt
1 T cinnamon

Preheat your oven to 350 degrees and line a muffin tin with paper baking cups. In a large bowl whisk the eggs and sugar together. Slowly add the vegetable oil until well combined. Add the coconut, apple, pineapple, zucchini, carrots, cranberries, vanilla extract and mix well. In a separate bowl combine the flours, oat bran, wheat germ, baking soda, salt, and cinnamon. Add the dry ingredients to the wet mixture and stir until just combined.

Fill each muffin tin completely and bake for 30-35 minutes until a toothpick inserted into the muffins comes out clean. Let the muffins cool and eat immediately or store in an air tight container and enjoy for the next few days. These muffins also freeze very well.