Abigail’s sunshine muffins recipe
Abigail’s Sunshine Muffins recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking soda
- 1 Tablespoon cinnamon
- 2 cups grated carrots
- 1/3 cup dried apricots
- 1/3 cup sunflower seeds
- 1/3 cup chocolate chips
- 1/3 cup coconut
- 1 banana, pureed
- 3 eggs
- 1 cup oil
- 2 teaspoons vanilla extract
- 1 cup of sunshine (secret ingredient)
Grease a dozen muffin cups. Combine the flour, sugar, baking soda, cinnamon, carrots, apricots, sunflower seeds, chocolate chips, and coconut. Beat the remaining wet ingredients (banana, oil, vanilla) together and add to the dry. An ice cream scoop with a spring-loaded thumb works well for transferring the batter to the muffin tins. Bake at 375 degrees for 15 to 20 minutes.
Reference: Abigail’s sunshine muffins recipe
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