Morning Glory Muffins
These Morning Glory Muffins are brimming with wholesome ingredients, combining whole wheat flour, flaxseed, apples, carrots, raisins, applesauce, and honey. Infused with cinnamon and ginger, their flavor profile is a delightful mix of apple cake, spice cake, and carrot cake, making them an excellent choice for breakfast. A variety of substitutions are available, allowing you to personalize the recipe to suit your taste.
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
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.
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.