Morning Glory Muffins
This jumbo morning glory muffins recipe with fruity and nutty add-ins is packed with warm spices for the perfect breakfast bite.
Ingredients
- 1 1/2 cups whole wheat flour (or substitute with all-purpose flour or a gluten-free blend)
- 1/2 cup sugar (white, brown, or coconut sugar)
- 1/2 tbsp salt
- 2 tbsp baking soda
- 2 tbsp ground cinnamon
- 2 cups grated carrots (about 3 medium carrots)
- 1 large apple, peeled and grated
- 1/2 cup shredded coconut, unsweetened
- 1/2 cup raisins (or substitute with other dried fruits like cranberries or chopped dates)
- 1/2 cup chopped nuts (walnuts, pecans, or omit for nut allergies)
- 3 large eggs
- 1/2 cup vegetable oil (or substitute with unsweetened applesauce for a lower-fat option)
- 1 tbsp vanilla extract
- 1/4 cup flaxseeds or chia seeds for extra fiber (Optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease with non-stick cooking spray.
- In a large mixing bowl, sift together whole wheat flour, sugar, salt, baking soda, and ground cinnamon.
- Stir in grated carrots, grated apple, shredded coconut, raisins, and chopped nuts into the dry mixture until well combined.
- In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
- Transfer the muffins to a wire rack to cool completely.