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Morning Glory Muffins

Delicious Morning Glory Muffins for a Wholesome Breakfast Boost

These Morning Glory Muffins are packed with vibrant carrots, sweet apples, and crunchy nuts for a wholesome breakfast delight.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup All-Purpose Flour Can be swapped with whole wheat or almond flour for a gluten-free version.
  • 1 cup Whole Wheat Flour Replace with almond flour to keep it gluten-free.
  • 1 cup Granulated Sugar Substitute with honey or maple syrup for natural sweetness.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1 teaspoon Baking Powder Ensure it is fresh for optimal rise.
  • 1 teaspoon Ground Cinnamon Adjust to taste for richness in flavor.
  • 1 teaspoon Ground Nutmeg Use cautiously as it's quite strong.
  • 1/2 teaspoon Salt Elevates overall flavor.
  • 2 large Eggs Use room temperature eggs for the best mixing.
  • 1/2 cup Vegetable Oil Can be replaced with applesauce for a lighter treat.
  • 1 cup Grated Carrots Provides moisture and natural sweetness.
  • 2 small Grated Apple Contributes freshness and sweetness.
  • 1/2 cup Chopped Walnuts or Pecans Optional; feel free to omit if allergies are a concern.
  • 1/2 cup Raisins or Dried Cranberries Optional; adjust based on preference.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease each cup.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  3. In another bowl, beat the eggs and mix in vegetable oil, then stir in grated carrots, grated apples, and optional walnuts or pecans.
  4. Pour the wet mixture into the dry ingredients and gently fold until just combined.
  5. Spoon the batter into the muffin cups, filling them about three-quarters full, and bake for 20-25 minutes until a toothpick comes out clean.
  6. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins are customizable; feel free to adjust sweetness and spices to your preference. Perfectly paired with Greek yogurt and honey for a delicious breakfast boost.

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