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Morning Glory Muffins Recipe

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3.8 from 9 reviews

These Morning Glory Muffins are a wholesome and flavorful breakfast treat, bursting with grated carrots, apples, raisins, and walnuts. Moist and warmly spiced with cinnamon and ginger, they resemble a healthier version of carrot cake, perfect for starting your day nourished and satisfied.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup whole wheat flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon sea salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup brown sugar
  • ½ cup applesauce
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Produce and Mix-ins

  • 3 cups grated carrots
  • 1 cup grated apple
  • ¾ cup chopped walnuts
  • ¾ cup raisins

Instructions

  1. Prepare the oven and muffin tin: Preheat the oven to 400°F (204°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking and make removing the muffins easier.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, ground ginger, and sea salt until well combined to ensure even distribution of leavening agents and spices.
  3. Combine wet ingredients and produce: In a large bowl, whisk the eggs and brown sugar until smooth. Add applesauce, vegetable oil, and vanilla extract, mixing thoroughly. Stir in grated carrots and grated apple to incorporate them evenly throughout the batter.
  4. Combine wet and dry mixtures: Add the dry ingredient mixture to the wet ingredients and stir just until combined—do not overmix to maintain muffin tenderness.
  5. Fold in nuts and raisins: Gently fold in the chopped walnuts and raisins, distributing them evenly without overworking the batter.
  6. Fill muffin cups: Evenly divide the batter into the prepared muffin tin, filling each cup about halfway (approximately ½ cup per muffin) to allow for rising during baking.
  7. Bake the muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until the tops spring back when pressed lightly and a toothpick inserted in the center comes out clean.
  8. Cool the muffins: Let the muffins cool in the pan for 10 minutes to set before transferring them to a wire rack to cool completely, enhancing texture and flavor.

Notes

  • For added texture, lightly toast walnuts before mixing into the batter.
  • Substitute raisins with dried cranberries or chopped dates for variation.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • To keep muffins moist, consider brushing tops with a little melted butter after baking.
  • Make sure to grate carrots and apples finely to ensure even moisture and texture.

Find it online: https://recipesbyliza.com/morning-glory-muffins-recipe/