Description
Start your day with these wholesome and incredibly moist Morning Glory Muffins. Packed with shredded carrots, apples, raisins, nuts, and warm spices, they are the perfect make-ahead breakfast or grab-and-go snack.
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 packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1 cup finely chopped apple (about 1 medium)
- 1/2 cup raisins
- 1/2 cup chopped pecans or walnuts
- 1/4 cup unsweetened shredded 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, cinnamon, nutmeg, and salt. Set this dry mixture aside.
- In a separate medium bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Fold in the grated carrots, chopped apple, raisins, chopped nuts, and shredded 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 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. These are excellent for meal prep and freeze well.
Notes
- For extra moisture and a slightly healthier profile, substitute half of the granulated sugar with an equal amount of unsweetened applesauce.
- If you want a richer flavor, toast your pecans or walnuts lightly before chopping and adding them to the batter.
- These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw overnight on the counter or reheat briefly.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 210
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 35