Morning Glory Muffins (Printable View)
Moist muffins loaded with carrots, apples, nuts and warm spices for a wholesome breakfast treat.
# Ingredient List:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 2 teaspoons baking soda
05 - ½ teaspoon salt
06 - ½ cup shredded unsweetened coconut
→ Wet Ingredients
07 - 3 large eggs
08 - ⅔ cup vegetable oil
09 - ¼ cup unsweetened applesauce
10 - 2 teaspoons pure vanilla extract
→ Fruits & Vegetables
11 - 2 cups grated carrots
12 - 1 large apple, peeled and grated
13 - ½ cup raisins
→ Nuts & Seeds
14 - ½ cup chopped walnuts or pecans
15 - ¼ cup sunflower seeds
# How to Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray or butter.
02 - In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, salt, and coconut until evenly distributed.
03 - In a separate medium bowl, whisk eggs, vegetable oil, applesauce, and vanilla extract until fully incorporated and smooth.
04 - Pour the wet ingredients into the dry mixture. Stir gently with a spatula or wooden spoon just until combined—do not overmix to prevent tough muffins.
05 - Fold in grated carrots, grated apple, raisins, chopped nuts, and sunflower seeds until evenly distributed throughout the batter.
06 - Divide batter evenly among the 12 prepared muffin cups, filling each approximately ¾ full. Use an ice cream scoop for consistent portioning.
07 - Bake for 22 to 25 minutes until golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before storing to prevent sogginess.
# Expert Suggestions:
01 -
- Every bite delivers crunch from nuts, sweetness from fruit, and the cozy warmth of cinnamon like a hug in muffin form
- They freeze beautifully so you can bake once and have breakfast sorted for weeks
02 -
- Overmixing is the enemy of tender muffins so stop as soon as the flour disappears
- Grating your vegetables just before baking keeps them from becoming watery
03 -
- Toast your nuts and seeds in a 350°F oven for 8 minutes before adding them to the batter
- Let the batter rest for 15 minutes before baking for even taller muffins