Any excuse for muffins is a good one — my kids thought they had died and gone to heaven when I made these for breakfast last week!  And I can only agree: what’s better than a freshly made muffin with a large cappuccino on a weekend morning?

These ‘Morning Muffins’ are really easy to make and with great results. I slightly adjusted the basic recipe (which I found here) — and here is my version:

Morning Muffins:

4 eggs
1 1/3 cups vegetable oil
1 tsp vanilla
3 cups whole weat flour
1 1/4 cups brown sugar
3 tsp baking soda
3/4 tsp salt
3 tsp cinnamon
3 cups shredded carrot
3/4 cup coconut (I used the dried flakes)
1 large apple, shredded
1/3 cup nuts (I used a combination of almonds, pecan and hazelnuts)
1/2 cup raisins

Preheat your oven to 350° F / 180° C. In a mixing bowl beat eggs, sugar, oil and vanilla. In a separate bowl combine flour, baking soda, salt and cinnamon. Fold the combined dry ingredients into the egg and oil mixture until partially incorporated before adding the carrot, apple, raisins, coconut and nuts. Fold until well combined but be careful not to overmix the batter. You can sprinkle some extra nuts or chia seeds on top before baking. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Makes about 24 muffins (you can freeze some for future mornings).

xxx Esther