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Morning Glory Muffins

Morning Glory Muffins That Will Brighten Your Day

Delight in Morning Glory Muffins, a wholesome breakfast packed with fruits, nuts, and coconut!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup all-purpose flour Can swap for whole wheat for added nutrition.
  • 1 cup whole wheat flour May use more all-purpose flour but can affect texture.
  • 1 teaspoon baking soda Essential for a fluffy muffin rise.
  • 1 teaspoon baking powder Works alongside baking soda.
  • 1 teaspoon ground cinnamon Nutmeg can be used for a different flavor twist.
  • 1/2 teaspoon salt Enhances flavors.
  • 1/2 cup canola or vegetable oil Use melted coconut oil for a healthier option.
  • 3/4 cup brown sugar Coconut sugar is a lower glycemic alternative.
  • 1/2 cup applesauce Can substitute with sour cream.
  • 2 large eggs For a vegan version, use flax eggs.
  • 1 teaspoon pure vanilla extract Enhances flavor.
For the Mix-ins
  • 1 cup freshly grated carrots Pre-grated can save time.
  • 1 cup shredded apple Any baking apple variety like Honeycrisp works great.
  • 1/2 cup shredded sweetened coconut Omit for a nut-free version.
  • 1/2 cup raisins Swap with dried cranberries or your favorite dried fruits.
  • 1/2 cup chopped walnuts Pecans can be used for variation.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step-by-Step Instructions for Morning Glory Muffins
  1. Preheat your oven to 375°F (190°C) and prepare a muffin pan by lining it with paper liners or greasing it lightly.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
  3. In a separate bowl, whisk the canola oil, brown sugar, applesauce, eggs, and vanilla extract until well combined.
  4. Stir in the freshly grated carrots, shredded apple, shredded coconut, raisins, and chopped walnuts.
  5. Gradually fold the dry ingredients into the wet mixture until just combined.
  6. Evenly distribute the muffin batter into your prepared muffin liners, filling each one to the top.
  7. Bake for 20-25 minutes until risen and golden, checking doneness with a toothpick.
  8. Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 9gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These muffins are customizable with various mix-ins based on your preference. Store properly for best freshness.

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