Food Processor-Fast Morning Glory Muffins Recipe

Name: Food Processor-Fast Morning Glory Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grated carrots; 2 cups white whole wheat flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1 cup honey; 1 cup drained crushed pineapple; 1/2 cup raisins; 1/2 cup coconut; 2 eggs; 1 cup coconut oil; 2 teaspoons vanilla

Servings: persons

2 cups grated carrots
2 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup honey
1 cup drained crushed pineapple
1/2 cup raisins
1/2 cup coconut
2 eggs
1 cup coconut oil
2 teaspoons vanilla

1
Grate carrots into food processor with grating disk.
2
Replace grating disk with chopping blade.
3
Add dry ingredients (flour--you can use all-purpose flour, baking soda, cinnamon and salt) and pulse twice.
4
Add remaining ingredients (raisins, coconut, pineapple, eggs, oil and vanilla). Note: You can use whatever oil you like. Coconut oil is healthy and tastes great in these!
5
Pulse three times.
6
Scoop into paper-lined muffin tins.
7
Bake at 350 degrees for 20 minutes.

1068

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups grated carrots, 2 cups white whole wheat flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, and more.

Yes, Food Processor-Fast Morning Glory Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Food Processor-Fast Morning Glory Muffins

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