Description
These wholesome Morning Glory Muffins are packed with fresh carrots, apples, and walnuts for a hearty start to your day. They are moist, spiced, and easy to make.
Ingredients
- 2 eggs
- 1/2 cup walnuts, chopped
- 1 teaspoon baking soda
- 1/2 cup raisins
- 1/2 cup unsweetened applesauce
- 1/2 cup shredded coconut
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup carrots, finely grated
- 1 apple, grated
- 1/2 teaspoon baking powder
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit so it is hot and ready when your batter is done. Line a 12-cup standard muffin tin with paper liners to prevent sticking and make cleanup easier. If you prefer not to use liners, generously grease the wells with non-stick spray or butter.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Make sure you break up any clumps of brown sugar with your whisk or fingers so the dry mixture is completely uniform.
- In a separate medium bowl, whisk the eggs, oil, applesauce, and vanilla extract until they are fully combined and emulsified. This step ensures that the fat is evenly distributed, which is crucial for the texture of your Morning Glory Muffins.
- Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula just until they are barely combined. It is important not to overmix at this stage, as you still need to fold in the heavy ingredients.
- Add the grated carrots, grated apple, raisins, walnuts, and shredded coconut to the batter. Fold them in gently until they are evenly distributed throughout the mixture, being careful to stop mixing as soon as no streaks of flour remain.
- Divide the batter evenly among the prepared muffin cups, filling them almost to the top to get that bakery-style dome. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow the muffins to cool in the pan for about 10 minutes to set their structure. Transfer them to a wire rack to cool completely, which prevents the bottoms from becoming soggy from the steam.
Notes
For a dairy-free version, ensure your sugar is vegan and serve without butter. You can substitute the walnuts with pecans if preferred.
- Prep Time: 25 min
- Cooling Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 20g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Morning Glory Muffins, healthy breakfast muffins, carrot apple muffins, homemade bakery muffins