Morning Glory Muffins

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Morning Glory Muffins are hearty and nutritious, packed with shredded carrots, apples, raisins, walnuts, and coconut flakes. They are perfect for breakfast or a healthy snack, offering a delightful mix of flavors and textures. These muffins are moist, flavorful, and easy to make, making them a favorite for any time of the day.

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Prep Time 15

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Dry Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
½ tablespoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon nutmeg
¼ teaspoon salt

Wet Ingredients:

3 large eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
¾ cup brown sugar
2 cups shredded carrots
1 cup peeled and shredded apple

Mix-ins:

½ cup raisins
½ cup chopped walnuts
½ cup sweetened coconut flakes

Method

Preheat the Oven: Preheat to 400°F (200°C). Line a muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Prepare Wet Ingredients: In a medium bowl, whisk together eggs, oil, vanilla, and brown sugar. Stir in carrots and apples.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry, mixing until just combined.
Add Mix-ins: Fold in raisins, walnuts, and coconut flakes.
Fill Muffin Tins: Spoon batter into lined muffin tin, filling each liner to the top.
Bake: Bake at 400°F for 10 minutes, reduce heat to 350°F (175°C), and bake for another 10-12 minutes.
Cool and Serve: Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Substitutions: Coconut oil or applesauce can replace vegetable oil. Use pecans or almonds instead of walnuts, or dried cranberries instead of raisins.
Storage: Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.