Print

Classic Moist & Healthy Morning Glory Muffins Recipe

A close-up stack of golden brown morning glory muffins on a white plate, one muffin has a bite taken out showing carrot shreds.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Start your day with these wholesome, moist Morning Glory Muffins packed with carrots, apples, raisins, and warm spices. They are perfect for meal prepping and make a fantastic grab-and-go breakfast.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 cup finely chopped apple (about 1 medium apple)
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup shredded unsweetened coconut (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the vegetable oil and brown sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the grated carrots, chopped apple, raisins, chopped nuts, and coconut (if using) to the wet ingredients. Mix until just combined.
  6. Gently fold the dry ingredient mixture into the wet ingredients using a spatula. Mix only until no streaks of flour remain. Do not overmix; a few lumps are fine.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra boost of nutrition, substitute half the all-purpose flour with whole wheat flour.
  • These muffins freeze well. Cool them completely, then store them in an airtight container or freezer bag for up to three months. Thaw overnight on the counter for a quick breakfast.
  • If you prefer a sweeter muffin, you can add 1/4 cup of crushed pineapple (drained) along with the apples and carrots.

Nutrition

Find it online: https://cookifyme.com/morning-glory-muffins-recipe-moist-healthy/