Good morning! I'm excited for you because you get to try these for the first time and they're SO GOOD.
I remember being a kid and my mom finding this recipe somewhere and laughing about how someone could be so bold and also lacking in descriptive words to just name muffins "Very Good." But she tried them out and it all made sense. (Because they're very good.)
That was decades ago, because I'm getting old, but we both still make them all the time. I've never shared them and not been asked for the recipe, and I know it's the same for her. They're more on the dense side than cake-y as far as muffin textures go, but they aren't just healthy in a choke-it-down-for-your-body kind of a way. They're delicious, and nutritious. Just trust me ok?
These muffins have it all. They're packed with whole grain flour, carrots, banana, coconut, poppy seeds, and chocolate chips. If you dislike any of those ingredients, you should still give these a try sometime. The flavours go together and make something special that doesn't taste too strongly of any individual ingredients. My husband really dislikes anything banana, but loves these muffins. (Because they're very good.) They rarely last more than one morning in our house.
My nephew is allergic to bananas, so my sister in law subs in applesauce instead. Sometimes I even replace banana with pureed pumpkin. They're versatile like that, so you can play around.
I hope you enjoy these, let me know how it goes!
Makes 18 regular sized muffins
2 cups whole wheat flour
1 cup white sugar
2 tsp. baking soda
1 tsp. salt
1 Tbsp. cinnamon
2 cups grated carrots
1/3 cup poppy seeds
1/3 cup chocolate chips
1/3 cup chopped coconut
1/3 cup dried apricots (optional)
1 mashed banana
2 tsp. vanilla
Preheat oven to 375 degrees.
In a large mixing bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add grated carrots, poppy seeds, coconut, chocolate chips, and dried fruit if using. Stir together. In a separate bowl, mix eggs, oil, vanilla and mashed banana. Add to dry ingredients and stir just to combine. Scoop into greased muffin tins (or use muffin papers) and baked for 15 - 20 minutes until golden and firm.