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Morning Glory Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 57 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these wholesome and flavorful Morning Glory Muffins packed with grated carrots, tart apples, sweet coconut, and crunchy walnuts. These muffins offer a perfect balance of sweetness and spice, making them an excellent choice for a nutritious breakfast or a tasty snack. Made with whole wheat flour and natural ingredients, they bring a hearty yet moist texture, enriched with cinnamon and ginger for a warm and inviting aroma.

Ingredients

Dry Ingredients

  • 2 cups whole wheat flour
  • 1 cup packed light brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fine sea salt

Fruits and Nuts

  • 2 cups (7 ounces) peeled and grated carrots
  • 1 large tart apple (like Granny Smith), peeled, cored, and grated
  • 1/2 cup sweetened coconut
  • 1/2 cup chopped walnuts

Wet Ingredients

  • 3 large eggs
  • 2/3 cup vegetable oil
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a standard muffin tin or line each cup with paper liners and then coat the liners with a nonstick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, light brown sugar, baking soda, ground cinnamon, ground ginger, and fine sea salt until fully combined to ensure even distribution of the leavening and spices.
  3. Add Fruits and Nuts: Stir in the grated carrots, grated apple, sweetened coconut, and chopped walnuts into the dry mixture, folding carefully so that the fruits and nuts are evenly dispersed throughout the batter.
  4. Combine Wet Ingredients: In a separate smaller bowl, whisk together the eggs, vegetable oil, orange juice, and vanilla extract until the mixture is smooth and well blended, which will add moisture and flavor to the muffins.
  5. Incorporate Wet into Dry: Pour the wet ingredients into the flour mixture and stir gently until fully incorporated. Be careful not to overmix to maintain a tender crumb in the muffins.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each almost to the top to allow room for rising during baking.
  7. Bake the Muffins: Bake in the preheated oven for 25-28 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out clean and the tops have risen into a nice dome shape.
  8. Cool and Serve: Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 3 days to retain freshness.

Notes

  • For a nut-free version, omit walnuts or substitute them with seeds like sunflower or pumpkin seeds.
  • These muffins freeze well; wrap tightly in plastic wrap and store in a freezer-safe bag for up to 2 months.
  • Using fresh grated carrots and apple adds moisture and texture; avoid pre-shredded packages to ensure freshness.
  • Adjust sweetness by reducing the brown sugar if you prefer a less sweet muffin.
  • To make these muffins vegan, replace eggs with flax eggs and use a plant-based oil, though the texture may slightly differ.

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