Last Updated on January 7, 2024 by My Back Kitchen
Start your day right with our Morning Glory Muffin recipe – a delightful mix of carrots, apples, and raisins creating a moist, spiced muffin perfect for a wholesome breakfast or a tasty snack. Infused with a hint of cinnamon, these muffins not only fill the air with a comforting aroma but also offer a delightful blend of textures. Crunchy walnuts and pumpkin seeds add a perfect crunch to complement the softness inside. These Morning Glory Muffins bring a delicious touch of warmth and nourishment to your mornings, making them a flavorful treat worth savoring. Looking for other muffin ideas? Give our gingerbread muffins a try. Enjoy!
-MBK
Morning Glory Muffins
Start your day with our Morning Glory Muffin recipe – a delightful mix of carrots, apples, raisins, cinnamon, and nutmeg, creating a moist, spiced muffin topped with crunchy walnuts, bringing a perfect blend of textures and flavors to your wholesome breakfast or satisfying snack.
Ingredients
- 1/2 cup golden raisins 71g
- 2 cups whole wheat Flour 227g
- 1 cup light brown sugar, packed 213g
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon table salt
- 2 cups carrots, peeled and grated 198g
- 1 large red apple peeled, cored, and grated (or leave the peel on; your choice)
- 1/2 cup shredded coconut, sweetened 43g
- 1/2 cup English walnuts, chopped 57g
- 1/3 cup pumpkin seeds (peptias) 42g
- 3 large eggs
- 2/3 cup vegetable oil 131g
- 2 teaspoons pure vanilla extract
- 1/4 cup fresh squeezed orange juice 57g
Instructions
- Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
- In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots, apple, coconut, nuts, and pumpkin seeds.
- In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- Add to the flour mixture, and stir until evenly moistened.
- Drain the raisins and stir them in.
- Divide the batter among the wells of the prepared pan.
- Bake the muffins for 25 to 28 minutes, until a toothpick inserted in the center of one of the muffins comes out clean.
- Remove from the oven, let cool in their pan for 5 minutes
Nutrition
Calories: 386kcalCarbohydrates: 47gProtein: 6gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 45mgSodium: 240mgPotassium: 260mgFiber: 4gSugar: 28gVitamin A: 91IUVitamin C: 4mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!