Say “good morning!” at any time of day with these delicious Morning Glory Muffins. These wholesome muffins are the perfect blend of nutritious ingredients and a hint of sweetness, making them a great grab-and-go snack. Packed with a medley of crisp shredded carrots, juicy apples, plump raisins, and a hint of warming spices, these muffins offer a burst of energy and goodness in every bite.
Morning Glory Muffins
Equipment
- Standard muffin tins (for 14-16 muffins)
- Measuring cups/spoons
- Medium bowl
- Whisk
- Large bowl
- Flat spatula
Ingredients
- 1 ¼ cups whole wheat flour
- 1 cup quick-cooking oats
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 large eggs or flax/chia seed egg substitute
- ¾ cup unsweetened applesauce
- 1/3 cup avocado or olive oil
- 1/3 cup maple syrup or honey
- 1 teaspoon orange zest
- ¼ cup orange juice
- 2 cups carrot grated
- 1 cup apple grated
- ½ cup raisins
- ½ cup pecans chopped
- 3 tablespoons flax seeds ground
Instructions
- Preheat oven to 375℉. Line or grease a standard muffin tin (14-16 muffins).
- Whisk the flour, oats, baking soda, cinnamon, ginger, and salt in a medium bowl until well combined. Set aside.
- Whisk eggs, applesauce, oil, maple syrup or honey, orange zest, and orange juice in a large bowl until well combined.
- Pour dry ingredients into the bowl with the wet and stir until just combined.
- Fold in the grated carrot, grated apple, raisins, pecans, and ground flax using a flat spatula.
- Scoop batter into prepared muffin cups filling them to the top. Sprinkle each muffin with extra pecans, if desired.
- Bake until golden brown and the muffins have an internal temperature of 200℉, about 20 to 23 minutes. Cool muffins in pan for 10 to 15 minutes, then enjoy warm or at room temperature. Store on the counter in an airtight container for 3-4 days, or in the freezer for 2-3 months.
Notes
Recipe adapted from The Natural Nurturer