Description
Morning Glory Muffins are wholesome and hearty muffins packed with carrots, coconut, raisins, and nuts, perfect for breakfast or as a snack.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Additional Ingredients:
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup shredded sweetened coconut
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- 1 apple, peeled, cored, and grated
Wet Ingredients:
- 3 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, coconut, raisins, nuts, and apple until well coated with the flour mixture.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, vanilla extract, and orange juice. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
- Bake: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins keep well at room temperature for up to 3 days or can be frozen for up to 2 months.
- For a healthier version, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar to 3/4 cup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20 g
- Sodium: 260 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
