Today was one of those try a bunch of new recipes kind of days. I like days like this. We made some muffins, quinoa bites for the little guy (and probably myself), and chia seed jam. I've been wanting to try chia seed jam for a while now. We went with blackberry. I'm not sold on it yet…though I want to be. Especially to slather on a warm muffin first thing in the morning. Though peanut butter would also do. I know there's a ton of recipes out there, so I'm not giving up yet.



But back to muffins. Muffins are popular around here. They're quick, easy, store well, and most of the time fairly healthy. I try, at least. And toddler friendly.

These are no exception. They're sort of like the carrot cake of a (healthy) muffin, sans frosting. Muffin, check, coffee, check, 70 degree weather in January (!!!), check, good morning…yep!

Just look at that muffin, basking away in it's own glory.

Morning Glory Muffins
Yield: 1 dozen

Ingredients:
2 cups all-purpose flour
1 1/4 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup unsweetened shredded coconut
1 apple-peeled, cored and shredded
3 eggs
1 cup vegetable oil (or coconut oil in liquid form)
2 teaspoons vanilla extract
1/2 cup raw sunflower seeds (to evenly sprinkle on top of muffins)

Method:
Preheat oven to 350 F. Line muffin pan with parchment or paper muffin cups.
In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in carrots, raisins, coconut, and apple.
In a separate bowl, beat together eggs, oil, and vanilla. Stir into carrot/flour mixture until just moistened.
Scoop batter into prepared muffin cups. Sprinkle the top of each muffin with sunflower seeds.
Bake in preheated oven for 20 minutes or until muffins are firm on top. When touched, the muffin should spring back just a little.

Cool slightly and enjoy!