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Classic Moist & Healthy Morning Glory Muffins Recipe

Three moist morning glory muffins, one cut open to show carrots and nuts, stacked on a light plate.
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Start your day with these wholesome, moist Morning Glory Muffins. Packed with carrots, apples, raisins, and warm spices, they are perfect for a satisfying grab-and-go breakfast or meal prep.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1 cup finely chopped apple (like Granny Smith or Honeycrisp)
  • 1/2 cup raisins
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup unsweetened shredded coconut (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the vegetable oil, applesauce, brown sugar, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  5. Fold in the grated carrots, chopped apple, raisins, chopped nuts, and shredded coconut (if using). Mix only until the add-ins are evenly distributed.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and flavor, you can substitute 1/4 cup of the oil with an equal amount of melted butter.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw overnight on the counter for a quick breakfast.
  • If you want a slightly sweeter muffin, add 1/4 cup of crushed pineapple (drained well) along with the carrots and apples.

Nutrition

Find it online: https://spoonswirl.com/morning-glory-muffins-recipe/