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Delicious and healthy Morning Glory Muffins filled with fruits and vegetables.

Morning Glory Muffins

Deliciously moist and hearty muffins packed with shredded carrots, apples, nuts, and raisins, perfect for a grab-and-go breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all purpose flour (or half whole wheat)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
Wet Ingredients
  • 2 large eggs
  • 0.5 cups oil (or 1/4 cup oil and 1/4 cup applesauce)
  • 0.75 cups brown sugar (can reduce to 1/2 cup if preferred)
  • 1 tsp vanilla
Mix-Ins
  • 1 cup shredded carrots (packed)
  • 1 cup shredded apple (or finely chopped apple)
  • 0.5 cups chopped walnuts or pecans
  • 1/3 to 1/2 cups raisins
  • 1/4 cups shredded coconut (optional)

Method
 

Preparation
  1. Preheat the oven to 375°F and line a muffin tin with paper liners or grease it well.
  2. In one bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, oil, brown sugar, and vanilla.
  4. Add the shredded carrots and apple to the wet mixture and stir.
Baking
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the nuts and raisins.
  2. Scoop the batter into the muffin tin, filling each cup about 3/4 full.
  3. Bake for 18 to 22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
  4. Let them cool in the pan for about 5 minutes, then move to a rack.

Notes

These muffins can be made healthier by using whole wheat flour, unsweetened applesauce instead of some oil, and reducing sugar. They store well in an airtight container for up to 2 days or in the refrigerator for up to 5 days. Freeze muffins for later use.