morning glory muffins
Delicious and wholesome Morning Glory Muffins featuring whole-wheat flour, shredded carrots, apples, raisins, coconut, and walnuts for a nutritious breakfast or snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup raisins soaked in hot water for 10-15 minutes
- 2 cups whole wheat flour
- 1 cup light brown sugar packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon kosher salt
- 8 medium carrots peeled, finely grated, excess moisture squeezed out (about 2 cups)
- 1 large Granny Smith apple peeled, cored, grated, excess moisture squeezed out (about 1 cup)
- 0.5 cup shredded sweetened coconut can use unsweetened
- 0.5 cup walnuts roughly chopped
- 3 large eggs room temperature
- 0.33 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 medium orange zested (1 teaspoon) and juiced (1/4 cup)
Instructions
Preparation Steps
- Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
- Add raisins to a small dish and cover with hot water. Soak for 10-15 minutes while preparing the batter.
- In a large bowl, whisk together whole wheat flour, light brown sugar, baking soda, cinnamon, ginger, and kosher salt.
- Add grated carrots, grated apple, shredded coconut, and chopped walnuts. Stir to combine.
- In a separate bowl, whisk eggs, vegetable oil, vanilla extract, orange juice, and orange zest until blended.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Drain the soaked raisins and gently fold them into the batter.
- Fill each muffin cup with a heaping 1/3 cup of batter, filling liners to the top.
- Bake muffins for 22-25 minutes or until a toothpick inserted comes out mostly clean.
- Remove muffins from oven and cool to room temperature before serving.
Notes
These muffins store well and can be individually wrapped and frozen for up to a few months. They stay moist and delicious when defrosted.