Morning Glory Muffins Recipe
These homemade Morning Glory Muffins are soft, moist, and packed with grated carrots, apples, warm cinnamon, and crunchy nuts. Perfect for breakfast, brunch, or anon-the-go snack, these hearty muffins are easy to make, freezer-friendly, and full of wholesome ingredients the whole family will enjoy.
Ingredients
- 2 c. whole wheat flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
- 3 eggs
- 3/4 c. brown sugar
- 1/3 c. vegetable oil
- 2 tsp. vanilla extract
- 2/3 c. unsweetened applesauce
- 2 c. carrots grated
- 1 large apple grated
- 1/2 c. raisins
- 1/2 c. unsweetened shredded coconut optional
- 1/3 c. walnuts optional
Instructions
- Preheat oven to 425℉/220℃/Gas Mark 7.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
- In a medium bowl, on medium speed, beat the eggs, brown sugar, vegetable oil, and vanilla extract. Whisk in the applesauce. Fold in the grated carrots and apple.
- Pour the wet ingredients into the dry ingredients and gently fold together until no pockets of flour are seen. Add the raisins, shredded coconut, and walnuts, then fold them into the muffin batter.
- Spoon the batter into lined muffin containers and bake at 425℉/220℃/Gas Mark 7 for 5 minutes then decrease the temperature to 350℉/175℃/Gas Mark 4 and continue to bake for another 18-20 minutes.
- Remove from the oven and let cool in the muffin container for about 5 minutes, then remove and continue to let cool on a cooling rack. Serve and enjoy!
Notes
Nutritional Information Servings 14 Muffins
Calories 209 Carbs 26g Protein 6g Fat 9g
Nutritional Information is automatically calculated and should only be used as a guide.