Description
Start your day with these wholesome, moist Morning Glory Muffins. Packed with carrots, apples, raisins, and nuts, they are naturally sweet and spiced perfectly for a satisfying grab-and-go breakfast.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup finely chopped apple
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 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 medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In a large bowl, whisk together the vegetable oil and brown sugar until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold the grated carrots, chopped apple, raisins, nuts, and coconut (if using) into the wet ingredients until just combined.
- Add the dry ingredients to the wet ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few lumps are fine for moist muffins.
- 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 toothpick 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 and natural sweetness, you can substitute 1/4 cup of the oil with unsweetened applesauce.
- These make-ahead breakfast muffins freeze well. Cool completely, then store in an airtight container in the freezer for up to three months. Thaw overnight on the counter.
- If you prefer a slightly sweeter muffin, add 1/4 cup of crushed pineapple (drained) along with the carrots and apples.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 16
- Sodium: 210
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 35