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Morning Glory Muffins

Delicious muffins filled with the sweetness of carrots and apples, complemented by nuts and spices, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Mixing Bowl
  • Muffin Tin
  • Whisk
  • Spatula

Ingredients
  

Dry Ingredients

  • 1 cup All-purpose flour Provides structure and a soft crumb.
  • 1 cup Whole wheat flour Enhances nutritional value and gives a hearty texture.
  • 1 cup Granulated sugar Sweetens the muffins and helps with browning.
  • 1 teaspoon Baking soda Leavening agent for rising.
  • 1 teaspoon Baking powder Works with baking soda for extra lift.
  • 1 teaspoon Ground cinnamon Adds warmth and depth.
  • 1/2 teaspoon Ground nutmeg Brings a subtle earthiness.
  • 1/2 teaspoon Salt Enhances overall flavors.

Wet Ingredients

  • 1/2 cup Vegetable oil Adds moisture and tenderness.
  • 2 large Eggs Provides structure and moisture.
  • 1 teaspoon Vanilla extract Adds sweetness and aroma.

Mix-ins

  • 1 cup Grated carrots Adds natural sweetness and moisture.
  • 1 cup Shredded apple Choose a sweet variety for best flavor.
  • 1/2 cup Crushed pineapple Drain well to avoid excess moisture.
  • 1/2 cup Raisins or chopped dried apricots Provides sweetness and chewy texture.
  • 1/2 cup Chopped walnuts or pecans Adds crunch and rich flavor.
  • 1/4 cup Sunflower seeds or pumpkin seeds For added crunch and nutty flavor.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, whisk together the dry ingredients.
  • In another bowl, combine the wet ingredients and whisk until smooth.
  • Add the grated fruits and vegetables to the wet mixture and stir gently.
  • Pour the wet mixture into the dry ingredients and fold together until just combined.
  • Fold in the mix-ins.
  • Fill each muffin cup about two-thirds full with batter.
  • Bake for 20 to 25 minutes or until a toothpick comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

These muffins can be stored in an airtight container for up to three days or frozen for longer storage.
Keyword Baking, Easy