Description
Morning Glory Muffins are wholesome, flavorful, and packed with nutritious ingredients like shredded carrots, apples, raisins, and pecans. Perfect for a healthy breakfast or snack, these muffins are moist, spiced with cinnamon and ginger, and can be customized with your favorite mix-ins!
Ingredients
Units
Scale
Dry Ingredients:
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- 2 cups (260g) whole wheat flour (spooned & leveled)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/3 cup (35g) ground flaxseed (optional)
Wet Ingredients:
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- 3 large eggs, at room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (85g) honey
- 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
- 1/3 cup (80g) unsweetened smooth applesauce
- 1 teaspoon orange zest (optional)
- 1/3 cup (80ml) orange juice or pineapple juice
- 1 teaspoon pure vanilla extract
Mix-ins:
- 2 cups (260g) shredded carrots (about 4 large)
- 1 cup (140g) shredded/grated apple (about 1 large)
- 1/2 cup (75g) raisins
- 1/2 cup (64g) unsalted chopped pecans
Instructions
- Prepare the muffin pan: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 14–16 muffins, so prepare a second muffin pan or bake in batches, keeping remaining batter at room temperature between batches.
- Mix the dry ingredients: In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, ginger, salt, and ground flaxseed (if using).
- Combine the wet ingredients: In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla until well combined. Stir in the shredded carrots and grated apples.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Stir a few times with a wooden spoon or rubber spatula, then add the raisins and chopped pecans. Fold everything together gently until just combined and no pockets of flour remain.
- Fill the muffin liners: Spoon the batter into the prepared muffin liners, filling them to the top. Bake for 5 minutes at 425°F (218°C). Without removing the muffins, reduce the oven temperature to 350°F (177°C).
- Bake and cool: Continue baking for 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. The total baking time will be about 23–24 minutes. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Storing: Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving if desired.
- Special Tools Needed: 12-count Muffin Pan | Muffin Liners | Box Grater | Glass Mixing Bowls | Whisk | Wooden Spoon or Silicone Spatula | Cooling Rack
- Ingredient Substitutions: Refer to the recipe blog post for tried-and-tested substitution options.
- Initial High Temperature: Starting the muffins at a high temperature helps create a tall muffin top. Reduce the temperature midway to ensure the centers bake evenly.
- Mini Muffins: For mini muffins, bake at 350°F (177°C) for 13–14 minutes total.
