Morning glory muffins (made with pineapple, carrots, pecans and apple sauce)

[I was supposed to post this last week and then forgot to upload the pictures before going to Toronto this weekend – oops, oops, oops. PS: check back tomorrow for a Toronto post…]

For those too lazy to make themselves a full breakfast (translation: me), muffins* are the best.

The weather was so crummy in Ottawa this past week that I wasn’t able to partake in any of my usual fun after work outdoor activities.  Instead, I was cooped up inside eating large amounts of everything and watching way too much Internet tv (if that’s a thing).

The rain, combined with my resulting mood, contributed to my need to make muffins.  This being my first week of work, I was also in dire need of an early morning pick-me-up.  That’s how I decided on the name of the recipe.  I figured if the muffins had the term “glory” in them, I would have no choice but to be cheerful.

I’m really not sure how I decided on the ingredients for these (since I made up the recipe myself!).  I think it was inspired by a need for some sort of tropical fruity relief (hence the pineapple) crossed with my enormous craving for apple sauce.  Throw in the carrots and a few nuts and you’re set!

As my roommate Lindsay kindly informed me, these muffins could technically be considered fat free, since there was no butter (is it sad that I actually didn’t know a baked good could be produced without butter??) and no oil (it was replaced by the apple sauce).  All in all, these were a fantastic success, and supplied me with breakfast and worktime snacks for the entire week.  In fact, there is a muffin sitting on my desk right now, calling my name.

Late afternoon snack?  Don’t mind if I do.

*lazy breakfasts can also be defined by a Tim Hortons sesame seed bagel slathered in strawberry cream cheese

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