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This hearty morning glory muffin recipe has been my weekend breakfast staple for years. Packed with wholesome ingredients like carrots, apples, and nuts, these muffins offer the perfect balance of sweetness and nutrition to start your day right.
I first created these muffins when trying to sneak more vegetables into my family's diet. What started as a nutritional experiment quickly became our most requested breakfast treat, especially on busy mornings when we need something substantial but quick.
Ingredients
- Whole wheat flour: Creates a hearty texture and adds beneficial fiber
- All purpose flour: Balances the density for the perfect crumb
- Brown sugar: Provides a rich molasses flavor that complements the spices
- Baking powder and baking soda: Work together for the ideal rise
- Ground cinnamon and ginger: Create that classic morning glory warmth
- Unsweetened applesauce: Adds moisture while reducing the need for excess oil
- Coconut oil: Brings subtle flavor and helps create a tender texture
- Fresh apple: Adds natural sweetness and moisture
- Vanilla extract: Enhances all the flavors without being overwhelming
- Grated carrots: Are the star ingredient adding nutrition and natural sweetness
- Raisins: Provide chewy texture and concentrated fruit flavor
- Flaked coconut: Introduces tropical notes and interesting texture
- Chopped walnuts: Add protein and a satisfying crunch in every bite
Step-by-Step Instructions
- Prepare the Baking Equipment:
- Line a muffin tin with paper liners and preheat your oven to 400°F. This high initial temperature helps create those beautifully domed muffin tops we all love, while the paper liners ensure easy removal and cleanup.
- Mix the Dry Ingredients:
- In a large bowl, thoroughly whisk together the whole wheat flour, all purpose flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Whisking aerates the dry ingredients, helping prevent clumps and ensuring the spices and leavening agents are evenly distributed.
- Incorporate the Wet Ingredients:
- Add the applesauce, melted coconut oil, shredded apple, and vanilla extract to the dry mixture. Whisk just until combined, being careful not to overmix. The batter should be moist but still have visible streaks of flour at this point.
- Fold in the Add ins:
- Gently fold in the grated carrots, raisins, coconut flakes, and chopped walnuts using a rubber spatula. Mix just until the ingredients are evenly distributed throughout the batter. This careful folding preserves the texture and prevents the muffins from becoming tough.
- Fill and Bake:
- Divide the batter evenly among the prepared muffin cups, filling each about three quarters full. This amount ensures proper rising without overflow. Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and continue baking for another 10 to 12 minutes until a toothpick inserted comes out clean or with just a few moist crumbs.
- Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. This brief rest period makes them easier to remove without breaking. Enjoy warm, at room temperature, or even chilled from the refrigerator.
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The shredded apple is my secret ingredient in these muffins. I discovered its magic one morning when I was low on applesauce but had plenty of apples on hand. The fresh apple adds a brightness that complements the earthy carrots perfectly, and now I would never make these muffins without it.
Make Ahead and Storage
These muffins actually improve in flavor after sitting overnight as the spices meld together. Store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, wrap each muffin individually in plastic wrap then place in a freezer bag. Thaw overnight in the refrigerator or microwave for 30 seconds when ready to enjoy.
Perfect Substitutions
This recipe welcomes customization based on what you have available. Swap the walnuts for pecans or sunflower seeds if you prefer. The raisins can be replaced with dried cranberries or chopped dates for different flavor profiles. If you avoid coconut, simply increase the nuts or add more dried fruit instead. For gluten sensitive individuals, you can substitute the wheat flour with a one to one gluten free baking blend with good results.
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Nutritional Benefits
These morning glory muffins pack impressive nutritional value into a delicious package. The carrots provide beta carotene for eye health, while the apples and whole wheat flour contribute soluble fiber that helps regulate blood sugar and promotes digestive health. Walnuts add heart healthy omega 3 fatty acids and protein, making these muffins substantially more filling than typical bakery offerings. One muffin paired with a protein source like yogurt or a hard boiled egg creates a perfectly balanced breakfast.
Frequently Asked Questions
- → How do I store morning glory muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze them for up to 3 months.
- → Can I substitute ingredients in these muffins?
Yes, feel free to substitute walnuts with pecans or omit them for a nut-free version. You can also swap raisins for dried cranberries or other dried fruits.
- → What makes these muffins vegan-friendly?
These muffins are made without eggs, using unsweetened applesauce as a binding ingredient. This makes them suitable for a vegan diet.
- → Can I make these into mini muffins?
Yes, you can make mini muffins by reducing the bake time to about 10 minutes or until golden and fully cooked in the center.
- → What is the best way to serve morning glory muffins?
Morning glory muffins are delicious served warm, at room temperature, or chilled. Enjoy them plain or with a spread of butter or plant-based alternative.