Description
Start your day with these wholesome Morning Glory Muffins. Packed with carrots, apples, raisins, nuts, and warm spices, these muffins are moist, naturally sweet, and perfect for a grab-and-go breakfast or meal prep.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 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
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated 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
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In a separate medium bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
- Fold in the grated carrots, chopped apple, raisins, chopped nuts, and coconut, if using. Mix only until the additions are evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, you can substitute 1/4 cup of the oil with applesauce.
- These muffins freeze well. Cool them completely, then place them in an airtight, freezer-safe bag for up to three months. Thaw overnight on the counter for a quick breakfast.
- If you do not have pecans, use sunflower seeds or omit the nuts entirely for a nut-free version.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg