A delicious and fairly healthy way to start the day, this loaf is chock full of the good stuff—carrots, apple, pineapple, raisins, oats! I've adapted it from a number of different morning glory muffin recipes, notably Martha Stewart's, and I have found it to be an incredibly forgiving recipe. Feel free to add some coconut or nuts if you'd like. Or omit the apple or pineapple if you are missing one of them. You could even make it vegan by substituting non-dairy milk for the skim and a flax egg for the real McCoy. You can also bake 12 standard muffins, instead, but I like to bake it in loaf form to keep it fresher and moister for even longer. If you do go the muffin rout, I would think a dollop of cream cheese frosting would turn these into mighty delicious lightened-up carrot cake cupcakes. —Tyler
1 1/3 cups
dark brown sugar, packed
old-fashioned rolled oats
extra virgin olive oil
medium carrots, shredded
small apple, shredded
ripe medium banana, mashed
fresh pineapple, chopped
In This Recipe
Preheat the oven to 375 degrees (400 if you plan to make muffins), and grease a standard loaf pan or a 12-cup muffin tin.
Combine the flour, dark brown sugar, baking powder, baking soda, spices, and salt in a large bowl. Whisk together, ensuring that there are no large clumps left.
Add the oats and golden raisins, and stir with a wooden spoon to combine.
Add olive oil, egg, milk, carrots, apple, banana, and pineapple, and stir until well combined.
Pour the batter into the prepared pan (or divide among the muffin cups).
Bake 45-50 minutes (or 23-25 minutes for muffins), inserting a toothpick into the center to check for doneness if desired.