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Morning glory muffin in a loaf pan.

Morning Glory Muffins

These  Morning Glory Muffins are made with whole wheat flour, carrots, apples, flax, and raisins for a muffin that packs a nutrition and flavor punch in every bite.  If you've ever wanted to eat  carrot cake for breakfast, this muffin recipe is for you! It's the perfect grab and go breakfast or afternoon snack!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 18
Calories: 265kcal

Ingredients
 

  • 1/2 cup raisins
  • 1/2 cup orange juice
  • 2 cups white whole wheat flour
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots (from about 4 medium carrots)
  • 2 medium sweet tart apples (peeled and grated)
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup ground flax seed
  • 1/2 cup chopped pecans or walnuts ((optional))
  • 3 large eggs
  • 2/3 cup vegetable or coconut oil
  • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 375 degrees. Line two muffin tins with 18 cupcake liners.
  • Place the raisins in a bowl and pour the orange juice on top. Let them soak for at least 10 minutes while you prepare the rest of the recipe.
  • In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in carrots, apples, coconut, flax seeds, and nuts until most of the white streaks are gone. The mixture will be very thick.
  • In another bowl, beat together eggs, oil, and vanilla. Add to the flour mixture along with the raisins and all of the orange juice. Stir together gently until just combined.
  • Fill each muffin liner almost to the top. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pans for 5 minutes then place on a cooling rack. Enjoy warm or at room temperature.

Notes

  • Morning glory muffins can be stored in an airtight container for 3-4 days or in the fridge for 6-7 days.
  • To freeze, wrap the muffins in saran wrap, then place them in a freezer bag. Freeze for up to 4 months. Thaw overnight at room temperature or heat in the microwave in 30 second increments.
  • Feel free to experiment with the mix-ins. You can omit the flax seeds or nuts, swap cranberries for raisins or omit them completely.
Course Breakfast, Quick Breads, Muffins & Scones
Cuisine American
Keyword carrot muffins, morning glory muffins

Nutrition

Calories: 265kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 215mg | Potassium: 222mg | Fiber: 5g | Sugar: 16g | Vitamin A: 2448IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg