My dad and his six siblings were raised on a farm in southern Minnesota, but, as independent children tend to do, they spread out. California, South Dakota, Minnesota, Ohio… Each sibling has established a life full of great things in their city of choice – kids, grandkids, hobbies, volunteer activities. It’s fantastic and they have each accomplished so much in their communities! But the distance – and their commitments – also means that they hardly ever get to spend time together all at once.
Well, a year ago, my parents decided to remedy that. They invited all of the siblings and their respective spouses to stay in town for the weekend, with the primary event being an elaborate four-course meal that my parents would host on Saturday night. Lots of food, lots of wine, lots of time to relax and catch up on one another’s lives. It was such a smashing success that everyone came back again this year! And though my generation is not invited to the Saturday dinner party, I did want to bring a little something to contribute to the weekend when I stopped by my parents’ house to see everyone.
I settled on Oat Morning Glory Muffins as a way to relieve some of the pressure on my mom to provide breakfast. And, since I knew they would be eaten the morning of the family feast, it needed to be light! Even better, muffins are a great on-the-go food, so people who were hitting the gym on Saturday morning could eat one on their way out the door. And those who were hanging around the house could snag one for a snack. This particular recipe was an intriguing option because of the apple and carrot. It sounded healthy and I figured it was worth a shot. As it turned out, they were a hit. The muffins have a great spiced flavor with that apple/cinnamon combo, and they were so moist. They did not taste “healthy” at all – which I consider a win!
The muffins are quick to prep, so if you want to make a quick batch, start by preheating your oven to 375°F. Give your muffin tin a fine mist of cooking oil spray so the muffins will loosen from the pan easily. Set the tin aside for the time being.
Combine the dry ingredients: flour, oats, sugar, sweetened flaked coconut*, cinnamon, baking soda and salt in a medium-sized bowl. I used a whisk to get it really mixed up.
*For those of you scared away by the coconut, don’t be. I was a skeptic myself since I don’t care for coconut very much, but it’s in the recipe for a reason. Once the coconut is baked into your muffins, it adds extra sweetness and a little soft texture. Honestly, your kids (or whoever you’re afraid will find out about the coconut), may just think it’s some more shreds of apple.
In another bowl, mix together melted butter, shredded carrots (Shortcut alert! I bought a bag of pre-shredded carrots in the produce section at the grocery store), chopped apple (I used a Granny Smith) and eggs.
Add the egg/apple/carrot mix to the bowl of dry ingredients. Stir everything together until just moistened.
Divide the batter evenly among the twelve muffin cups.
Place the pan in your preheated oven and bake for 18-23 minutes – until a toothpick test in the center of a muffin comes out clean.
I worried my muffins would dry out, so I used a knife to lightly loosen the edges of each muffin and then transferred them to a cooling rack.
I prepared my Oat Morning Glory Muffins on a Friday afternoon, knowing they wouldn’t be eaten until Saturday morning. So, once they had completely cooled, I put them in a large resealable plastic bag and sent them over to my parents’ house. The next morning they were nice and moist without getting soggy.
Because these muffins keep so well, I plan to make my own little family a batch of these so our one-year-old has a fast breakfast option (he loved the taste of muffin his Grammie shared with him), or Ryan and I can grab a muffin on our way out the door for work. What an easy grab-and-go breakfast to keep on hand!
I hope you’ll give Oat Morning Glory Muffins a try, then rate the recipe.
Amanda is paid to write for the Recipe Buzz® Blog.