Get the Recipe:
Morning Glory Muffins
Start your day on a delicious note with these wholesome and flavorful morning glory muffins!
Ingredients
- 1 1/2 cups (170 g) whole wheat flour
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (100 g) firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup plus 1 tablespoon unsweetened applesauce
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) pineapple juice
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 medium apple, peeled and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts
- 1/4 cup dried cranberries, chopped
- 2 tablespoons pumpkin seeds, optional
- 2 tablespoons sunflower seeds, optional
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Instructions
- Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with liners or a light spray of cooking spray.
- Whisk together both flours, brown sugar, baking powder, baking soda, salt, and spices in a large mixing bowl until well combined. Set aside.
- In another bowl, beat the eggs lightly. Add the applesauce, vegetable oil, honey, pineapple juice, orange zest, and vanilla. Mix until well combined.
- Sift the dry ingredient mixture into the wet ingredients then stir until just combined. The batter should be slightly lumpy. Do not over-mix.
- Gently fold in the grated fruits and vegetables, coconut, chopped nuts, cranberries, and seeds.
- Divide the batter equally among the prepared muffin cups, filling each cup no more than 2/3 full.
- Bake for 10 minutes, and then reduce the temperature to 350°F. Bake for an additional 10-15 minutes. The muffins will be golden brown, and a toothpick inserted into the center will come out clean when they are done.
- Allow the muffins to cool in the pan on a wire rack for about 10 minutes before transferring them from the pan directly to a wire rack to cool completely. Serve the muffins warm, room temperature, or chilled!
Notes
- Store in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.
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