Morning Glory Muffins
These Morning Glory Muffins combine the best of sweet, spiced, and healthy ingredients for a satisfying breakfast treat. With whole wheat flour, flaxseed, carrots, and apples, they offer a delicious, nutrient-packed start to your day.
The recipe balances the flavors of cinnamon, ginger, and honey, creating a muffin that’s part apple cake, part carrot cake, and all delicious. The added raisins and pecans bring a delightful texture to every bite.
Perfect for busy mornings, these muffins are easily customizable to suit your taste. Make them ahead and freeze for an even more convenient, wholesome breakfast option.
Morning Glory Muffins – Ingredients
Whole wheat flour provides a hearty base, adding a nutty flavor and a boost of fiber. Ground flaxseed introduces a dose of omega-3s and a subtle, earthy undertone, enhancing the muffin’s nutritional profile.
The warm spices—cinnamon and ginger—bring a comforting, aromatic richness, while the sweetness of brown sugar and honey balances the earthy flavors. Fresh carrots and apples lend moisture and natural sweetness, creating a tender, flavorful crumb.
Raisins offer chewy bursts of sweetness, and chopped pecans introduce a satisfying crunch, rounding out the texture and providing a delightful contrast to the soft, spiced muffin.
Morning Glory Muffins: Recipe Tips
- Ensure Proper Mixing
To achieve light, fluffy muffins, avoid overmixing the batter. When combining the wet and dry ingredients, mix until just incorporated. Overmixing can result in dense muffins that don’t rise as well. Be gentle when folding in the shredded carrots, apples, raisins, and pecans. - Optimal Muffin Size
These muffins bake beautifully when filled to the top of the muffin liners. This allows the batter to rise nicely during baking, creating tall, domed muffins. If you prefer a smaller size, consider making mini muffins—just reduce the baking time accordingly. - Experiment with Substitutions
Feel free to make this recipe your own! You can swap out the ground flaxseed for chia seeds, or use coconut oil instead of vegetable oil for a richer flavor. For a different sweetness profile, try maple syrup or agave instead of honey. Adjust these substitutions based on your preference or what’s available in your pantry.
What to Serve with Morning Glory Muffins
- Greek Yogurt Parfait
Pair your Morning Glory Muffins with a simple Greek yogurt parfait. Layer the yogurt with fresh berries, a drizzle of honey, and a sprinkle of granola. This creates a balanced breakfast, combining creamy texture with the muffin’s spiced sweetness. - Fresh Fruit Salad
A refreshing fruit salad complements the richness of these muffins. Combine seasonal fruits like citrus segments, berries, and apple slices for a light, bright contrast to the muffins’ dense, spiced flavor. This pairing is a perfect way to balance out the meal. - Freshly Brewed Coffee or Tea
For a comforting breakfast experience, serve these muffins with a hot cup of freshly brewed coffee or herbal tea. The spiced flavors of the muffins pair well with the warmth of coffee, while a soothing chamomile or green tea offers a calming touch to your morning routine.
FAQ: Morning Glory Muffins
1. Can I make these muffins ahead of time?
Yes! These muffins can be baked ahead and stored at room temperature for up to 2 days. If you need to store them for longer, refrigerate for up to a week. You can also freeze them for up to 3 months and reheat them as needed.
2. Can I use different flour for this recipe?
While whole wheat flour adds a hearty texture, you can experiment with other flours. A mix of whole wheat and all-purpose flour works well, or you can substitute with gluten-free flour if needed. Adjust the texture accordingly by adding a little more liquid if necessary.
3. Are these muffins suitable for vegan diets?
Yes, you can easily make these muffins vegan by substituting the eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and using a plant-based oil. For honey, opt for maple syrup or agave nectar to keep it vegan-friendly.
4. How do I know when the muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean. If you notice any batter sticking, give them a few more minutes in the oven. The muffins should be golden brown on top and firm to the touch.
Morning Glory Muffins
Ingredients
- Ingredients
- 2 cups of whole wheat flour spooned and leveled
- 2 teaspoons of baking soda
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of salt
- 1/3 cup of ground flaxseed optional
- 3 large eggs at room temperature
- 1/2 cup of packed light or dark brown sugar
- 1/4 cup of honey
- 1/3 cup of vegetable oil canola oil, or melted coconut oil
- 1/3 cup of unsweetened applesauce
- 1 teaspoon of orange zest optional
- 1/3 cup of orange juice or pineapple juice
- 1 teaspoon of pure vanilla extract
- 2 cups of shredded carrots approximately 4 large
- 1 cup of shredded or grated apple approximately 1 large
- 1/2 cup of raisins
- 1/2 cup of unsalted chopped pecans
Instructions
- Instructions
- Preheat your oven to 425°F (218°C). Lightly grease a 12-count muffin pan with nonstick spray or line with greased cupcake liners. This recipe yields 14–16 muffins, so prepare an additional pan or bake in batches and set aside leftover batter at room temperature until the first batch is done.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, salt, and flaxseed. In a separate medium-sized bowl, combine the eggs, brown sugar, honey, oil, applesauce, orange zest (if using), orange juice, and vanilla extract. Whisk until smooth. Stir in the shredded carrots and grated apple. Gradually add the wet mixture to the dry ingredients, stirring gently with a wooden spoon or rubber spatula. Once combined, fold in the raisins and chopped pecans, mixing until the batter is smooth and no dry flour remains.
- Spoon the batter evenly into the muffin liners, filling each one right to the top. Initially bake the muffins at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and continue baking for an additional 18 minutes. Test doneness by inserting a toothpick into the center of a muffin—if it comes out clean, the muffins are ready. The total baking time should be approximately 23–24 minutes. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Store any leftover muffins in an airtight container at room temperature for up to two days, or refrigerate for up to one week.
Notes
Make Ahead & Freezing Instructions: These muffins freeze well for up to 3 months. To reheat, thaw them in the refrigerator overnight and warm them in the microwave before enjoying.
Tools Required: You will need a 12-count muffin pan, cupcake liners, a box grater, glass mixing bowls, a whisk, a wooden spoon or silicone spatula, and a cooling rack.
Substitutions: Refer to the blog for a comprehensive list of substitution options I’ve tested.
Baking Tip: The initial high-temperature burst helps the muffins rise tall and quickly. After the first 5 minutes, reduce the temperature to ensure the interior cooks properly.
Mini Muffins: For mini muffins, bake at 350°F (177°C) for 13–14 minutes.
