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Morning Glory Muffins

Morning Glory Muffins are my go-to breakfast treat when I want something wholesome and delicious. Packed with a medley of flavors and textures, these muffins are a delightful combination of carrots, apples, coconut, nuts, and warm spices like cinnamon and nutmeg. They are moist, slightly sweet, and full of nutrients to kickstart my day with a burst of energy.

I love how easy they are to make, perfect for a busy morning or a leisurely weekend brunch. Whether enjoyed on the go or savored with a cup of coffee, Morning Glory Muffins never fail to satisfy my taste buds and brighten my morning.

Tips for Perfecting the Recipe

Understand Your Ingredients: Each ingredient in the Morning Glory Muffins plays a crucial role. Flour provides the structure, baking soda helps them rise, and the spices add flavor depth. Understanding the role of each ingredient can help you make informed adjustments if needed.

Quality of Ingredients: Use fresh, high-quality ingredients for the best results. This is particularly true for the carrots and apple, which should be fresh to ensure the muffins are moist and flavorful.

Grating the Carrots and Apple: The size of the shredded carrots and apple affects the texture of the muffins. Using the small holes of a box grater produces finer pieces that blend seamlessly into the batter, providing moisture and flavor without altering the muffin’s texture.

Mixing the Batter: Overmixing the batter can lead to tough muffins due to the development of gluten. Mix just until the dry and wet ingredients are combined, and then fold in the add-ins gently.

Oven Temperature Accuracy: Oven temperatures can vary, so using an oven thermometer can ensure your muffins bake perfectly. The initial high temperature helps the muffins rise quickly, creating a nice dome, and lowering the temperature allows them to bake through without burning.

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Using Liners vs. Greasing the Pan: Paper liners can make removal easier and help with portion control, but greasing the muffin tin can give the muffins a crisper edge. Choose based on your preference for texture and convenience.

Testing for Doneness: A toothpick inserted into the center of a muffin should come out with a few moist crumbs attached, indicating they are perfectly baked. Overbaked muffins can become dry, so watch the baking time closely.


2 cups (260g) whole wheat flour (spooned & leveled)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/3 cup (35g) ground flaxseed (optional)
3 large eggs, at room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (85g) honey
1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
1/3 cup (60g) unsweetened smooth applesauce
1 teaspoon orange zest (optional)
1/3 cup (80ml) orange juice or pineapple juice
1 teaspoon pure vanilla extract
2 cups (260g) shredded carrots (about 4 large)
1 cup (140g) shredded/grated apple (about 1 large)
1/2 cup (75g) raisins
1/2 cup (64g) unsalted chopped pecans


Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches.
Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples.
Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.
Spoon the batter into
liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take. 5. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.

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