One of my favorite bakeries in Seattle is Macrina. Tucked away in a charming corner of Queen Anne this jewel of a bakery prides itself in delecatble pastries, freshly made artisian breads, and muffins and cake treats to satisfy even the pickiest of eaters.  This particular recipe is one of their staples and I found it in their cookbook which happens to be one of my staples :)

These muffins are chock-full of natural sweetners such as carrots, apples, pinapple and coconut so you don't need a lot of sugar. I actually cut the sugar in half and found the muffins to be a tad sweet but packed full of flavor. Next time I make these I might even trying using honey!

Eat one for breakfast, an afternoon pick me up or a late night "I can't sleep" treat and enjoy! 

Morning Glory Muffins

• 1/2 cup seedless raisins
• 1/3 cup walnut halves
• 2 cups all purpose flour (I used 1 cup AP and 1 cup whole wheat)
• 1/2 cup granulated sugar (I only used 1/4 cup)
• 2 1/4 tsp cinnamon
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 medium carrot, grated
• 1 Granny Smith apple, peeled and grated
• 3/4 cup chopped pineapple
• 3 eggs
• 1/4 cup canola oil
• 6 TBSP unsalted butter, melted
• 1 TBSP freshly squeezed lemon juice
• 1 tsp pure vanilla extract
• 1/2 cup shredded, unsweetened coconut

Preheat oven to 350F. Oil or butter your 12 cup muffin tin.

Place raisins in a small bowl and cover with hot tap water. Let sit for 10 minute while raisins plump, then strain and squeeze out excess liquid with your hands. Set aside.

Place walnuts on a rimmed baking sheet and toast until golden brown, about 15 minutes. Let cool, then chop coarsely and set aside.

Sift four, sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.

In a separate medium bowl, combine raisins, walnuts, carrot, apple, pineapple, eggs, canola oil, melted butter, lemon juice, vanilla extract and coconut; mix with a wooden spoon until combined.

Add the dry ingredients and continue stirring just until all the dry ingredients are moistened. It’s important not to over mix. Scoop batter into oiled muffin tin, filling the cups to the top.

Bake on the center rack of the oven for 40-45 minutes. Let cool for 20 minutes, then slide a fork down the sides of each muffin and gently lift it from the pan.

Makes One Dozen.