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5.0 from 48 votes

Morning Glory Muffins

Made with wholesome ingredients, these Morning Glory Muffins are a healthy way to start off your day. Satisfying, soft, and flavorful, these muffins are going to be your new favorite!

Prep Time
10 mins
Cook Time
10 mins
Total Time
37 mins
Servings: 12 muffins
Calories: 321 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups whole wheat flour (240g)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon salt
  • ½ cup raisins (80g)
  • ½ cup chopped walnuts (50g)
  • 1 cup firmly packed light brown sugar
  • ½ cup vegetable oil (120ml)
  • ¼ cup orange juice (about 1 orange/60ml)
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups peeled and grated carrots (3 to 4 carrots/200g)
  • 1 cup cored and grated apple (about 1 large apple/120g)
  • ½ cup sweetened shredded coconut (60g)

Instructions

    Cup of Yum
  1. Preheat the oven to 425F. Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt. Stir in the raisins and walnuts.
  3. In another medium bowl, whisk together brown sugar, oil, orange juice, eggs, and vanilla. Stir in the carrots, apple, and coconut. Pour the sugar mixture into the flour mixture, and fold together just until no streaks of flour remain.
  4. Divide the batter among the paper liners. They will be almost full.
  5. Bake for 7 minutes. Reduce the oven temperature to 350F and continue baking for 18 to 20 minutes or until golden brown and a wooden toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool for a few minutes in the pan. Remove and cool completely on a wire rack.

Notes

  • Make sure the baking powder is not expired, so your muffins will rise for that classic dome top.
  • Using a box grater is a fast way to grate the carrots uniformly. Do not skip peeling the carrots beforehand!
  • Don’t use an electric mixer, or you could over-mix the batter, resulting in dense muffins or large holes in the crumb. Instead, mix until everything is just combined by hand. This is the secret to moist and fluffy muffins!
  • Bring your eggs to room temperature so they incorporate fully into the batter effortlessly. If they’re cold, place the eggs in a bowl of warm water for a couple of minutes before using them.
  • Measure the flour correctly! Adding too much flour to the recipe is the most common mistake, leading to a dense muffin. The best and easiest way to measure flour is by using a scale.
  • I recommend using real vanilla extract over artificial vanilla extract for the best flavor.
  • Make sure the oven temperature is high to start. The high temperature helps the tops of the banana muffins spring up into the iconic dome muffin top.
  • If you don’t want to use paper liners, make sure to grease the muffin tin generously.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 44g (15%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 8g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 41mg (14%) Sodium 325mg (14%) Potassium 283mg (8%) Fiber 4g (16%) Sugar 22g (44%) Vitamin A 3142IU (63%) Vitamin C 5mg (6%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 44g 15%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 3g 15%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 41mg 14%
Sodium 325mg 14%
Potassium 283mg 6%
Fiber 4g 16%
Sugar 22g 44%
Vitamin A 3142IU 63%
Vitamin C 5mg 6%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.