Morning Glory Muffins

These morning glory muffins are a perfect choice if you're looking for a healthy and delicious breakfast option. Packed with nutritious ingredients, they're a great way to start your day.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 20

Cook Time 25

Total Time 45

Servings large muffins

Calories 344

Author Lily Ernst

Ingredients

2 cups (260g) whole wheat flour
1 cup (200g) lightly packed brown sugar
2 tsp baking soda
2 & 1/2 tsp ground cinnamon
1/2 tsp salt
2/3 cups vegetable oil
1/4 cup milk or orange juice
2 large eggs
2 tsp vanilla extract
2 cups grated carrots about 1 large
1 cup grated apple about 1 large
1/2 cup shredded coconut sweet or unsweetened
1/2 cup chopped pecans or walnuts
1/2 cup raisins

Instructions

Preheat oven to 375F and line a muffin pan with paper liners
In a large bowl, toss together the whole wheat flour, brown sugar and baking soda.
2 cups (260g) whole wheat flour, 1 cup (200g) lightly packed brown sugar, 2 tsp baking soda
Add the cinnamon and salt and toss again to combine. Break apart any clumps of brown sugar in the mixture with your fingers.
2 & 1/2 tsp ground cinnamon, 1/2 tsp salt
In a separate bowl, whisk together the vegetable oil, milk or orange juice, eggs, and vanilla extract.
2/3 cups vegetable oil, 2 large eggs, 1/4 cup milk or orange juice, 2 tsp vanilla extract
Stir in the carrots, apple and coconut.
2 cups grated carrots, 1 cup grated apple, 1/2 cup shredded coconut
Add and nuts and raisins.
1/2 cup chopped pecans or walnuts, 1/2 cup raisins
Pour the wet ingredients into the dry ingredients and stir until just combined.
Using a large muffin scoop or tablespoon, fill each muffin cup almost full.
Bake for 25-28 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container for 3-4 days at room temperature.

Nutrition