Servings
Font
Back
0 from 9 votes

Morning Glory Muffins

Morning Glory Muffins are slightly sweet with a warm spiciness and a hint of nuttiness. Perfect on-the-go breakfast!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups whole wheat flour
  • 1 cup packed light brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups (7 ounces) peeled and grated carrots
  • 1 large tart apple (like Granny Smith), peeled, cored, and grated
  • 1/2 cup sweetened coconut
  • 1/2 cup chopped walnuts
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 1/4 cup orange juice
  • 2 teaspoons vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly grease a standard muffin tin or line with paper liners and coat the paper with nonstick spray.
  2. Whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in the carrots, apple, coconut and walnuts. In a small bowl whisk the eggs, oil, orange juice, and vanilla extract. Stir into flour mixture until well incorporated.
  3. Divide the batter evenly between muffin cups, filling each cup almost to the top. Bake until a cake tester inserted into the center comes out clean and the tops are nicely domed, 25-28 minutes. Remove from oven and allow to cool in pan for 5 minutes. Remove muffins to a wire rack and cool completely. Store for up to 3 days in an airtight container at room temperature.

Notes

  • From King Arthur Whole Grain Baking