Best Morning Glory Muffins

Why You’ll Love This Recipe

These muffins are loaded with fruits, veggies, and nuts, making them nutrient-dense and satisfying. They use applesauce and coconut oil for moistness and healthy fats, while brown sugar adds just the right amount of sweetness. Plus, they’re easy to make and perfect for meal prep or on-the-go breakfasts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/4 cups (150g) whole wheat flour
• 1/2 cup (60g) all-purpose flour
• 3/4 cup (159g) brown sugar
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 3/4 cup unsweetened applesauce
• 1/2 cup (114ml) coconut oil, melted
• 1 large apple, shredded
• 1 tablespoon vanilla extract
• 2 cups grated carrot (about 3 medium)
• 1/2 cup raisins
• 1/2 cup flaked coconut
• 1/3 cup walnuts, chopped

Directions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
3. In a separate bowl, mix the applesauce, melted coconut oil, vanilla extract, shredded apple, and grated carrot.
4. Add the wet ingredients to the dry ingredients and stir gently until just combined. Avoid overmixing.
5. Fold in the raisins, flaked coconut, and chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 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, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins.
Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes

Variations

• Substitute walnuts with pecans or almonds.
• Add 1/2 cup chopped pineapple or crushed pineapple for a tropical twist.
• Use maple syrup instead of brown sugar for natural sweetness.
• Mix in 1/2 cup chopped dates or dried cranberries instead of raisins.
• Add a tablespoon of flaxseed or chia seeds for extra fiber and omega-3s.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze muffins individually wrapped for up to 3 months. Reheat in the microwave for 15-20 seconds or warm in a toaster oven before serving.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, but whole wheat adds more fiber and a nuttier flavor.

Are these muffins vegan?

No, this recipe includes eggs (if you add them), but you can substitute eggs with flax eggs or chia eggs to make it vegan.

Can I make these muffins gluten-free?

Use a gluten-free flour blend in place of the wheat flours for a gluten-free option.

Can I substitute the coconut oil?

Yes, use melted butter or any neutral oil like vegetable or canola oil.

How do I prevent muffins from being dry?

Don’t overmix the batter and measure ingredients accurately. The applesauce also helps keep them moist.

Can I add nuts if I have allergies?

You can omit nuts or replace them with seeds like pumpkin or sunflower seeds.

Can I prepare the batter the night before?

Yes, store the batter covered in the fridge and bake fresh in the morning, adding a few extra minutes to baking time.

What can I use instead of raisins?

Dried cranberries, chopped dates, or dried cherries work well.

How do I grate carrots quickly?

Use a box grater or a food processor with a grating attachment.

Can I double the recipe?

Yes, simply double the ingredients and bake in two muffin tins.

Conclusion

Best Morning Glory Muffins are a delicious, wholesome treat packed with fruits, veggies, and warm spices. They’re perfect for a nutritious breakfast or a wholesome snack any time of day. Easy to prepare and customizable, these muffins make a fantastic addition to your morning routine or lunchbox.

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