This is a great recipe for healthy muffins that your toddlers will love. My toddler actually loves baking so it’s a fun project we do together. It also helps her learn about healthy choices!

Morning Glory Muffins:

2 ¼ cups whole wheat flour

2 tsp ground cinnamon

¾ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp cloves

1 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ tbsp coconut oil (melted)

2 large egg whites (room temperature)

2 ½ tsp vanilla extract
1 cup maple syrup

½ cup plain Greek yogurt
¾ cups freshly grated carrots

¾ cup crushed pineapple

¾ cup diced apple (about 1 small)
¼ cup raisins

2 tbsp shredded unsweetened coconut

2 tbsp diced walnuts OPTIONAL

Preheat the oven to 350°F, and coat the muffin pan with olive oil (makes 12 muffins).
In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and maple syrup. Add the Greek yogurt, and stir until smooth (it’s ok if there are a few small lumps).
Add ½ the flour mixture, stir, then add the other half and mix (just until everything is evenly distributed, be careful not to over mix!).
Fold in the carrots, pineapple (drained), apples, raisins, walnuts, and coconut.
Divide the batter between the prepared muffin cups (the cups should be about about 3/4 full).
Bake at 350°F for about 20-24 (you will know they are done when a toothpick inserted into the center comes out clean).
Cool in the pan for about 5 minutes before removing from pan.

Keep these in the fridge for up to 4 days, or in the freezer for up to 2 months!