Morning Glory Muffins
These Morning Glory Muffins are a delightful combination of flavors and textures, making them a perfect breakfast option.
Equipment
- 12-count muffin pan
- Mixing bowls
- Whisk
- wooden spoon or rubber spatula
Ingredients
Dry Ingredients
- 2 cups whole wheat flour (spooned & leveled)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ⅓ cup ground flaxseed (optional)
Wet Ingredients
- 3 large eggs at room temperature
- ½ cup light or dark brown sugar packed
- ¼ cup honey
- ⅓ cup vegetable oil canola oil or melted coconut oil
- ⅓ cup unsweetened smooth applesauce
- 1 teaspoon orange zest (optional)
- ⅓ cup orange juice or pineapple juice
- 1 teaspoon pure vanilla extract
Add-ins
- 2 cups shredded carrots (about 4 large)
- 1 cup shredded/grated apple (about 1 large)
- ½ cup raisins
- ½ cup unsalted chopped pecans
Instructions
Preparation
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners.
- Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl.
- In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined.
- Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.
- Spoon the batter into liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
Storage
- Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.
- Muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave (if desired) before enjoying.
Notes
For mini muffins, bake 13–14 minutes at 350°F the whole time. Initial high temperature helps the muffins rise nicely.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 1mg
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