Get Your Life With These Amen Muffins

October 24, 2014  |  

These will be your new favorite breakfast treat – packed with delicious ingredients, they will start your day off right. The kids will love them for breakfast or lunch AND these amen muffins freeze well for later eating! Sounds like a package deal, right?

As much as I try to curb the deep seeded love I have for all manners of carbs, it just isn’t working. While I don’t die for one thing only, it’s a little past a here, some rice there, bread with my salad and then all of a sudden, I’ve had a carb overload. And forget my affinity for desserts.

But these muffins!

These muffins do hold true to their second name “Twice-A-Week” muffins from the Butter Bakery. You’ll need a food processor to make incredibly short work out the fruits and veggies in these muffins. Oh, I didn’t mention there were VEGETABLES in these muffins? So that means these amen muffins are practically a health food! That’s legit, right? Pat yourself on the back for getting those carrots in without the little ones knowing. Bake on dear mommies, bake on.

Makes 12-16 muffins.


2 ½ cups flour
1 ¼ cup sugar
1 Tbsp cinnamon
2 tsp baking soda
2 cups grated carrots
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 apple, peeled and grated
4 eggs
½ cup vegetable oil
1 tbsp vanilla


Preheat oven to 350 degrees.

In a large bowl, whisk together flour, sugar, cinnamon, and baking soda. Mix in carrots, raisins, coconut, pecans and apples – mix well. In a medium bowl, whisk together eggs, oil and vanilla. Stir mixture into the fruits/veggies mixture and mix until all ingredients combine.

Scoop dough with ice cream scoop into lined or vegetable oil sprayed muffin tin. Bake for 30-35 minutes or until the muffins come out clean when a toothpick has been inserted into the middle of each muffin. Remove from pan and let cool on a wire rack.

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