Tessa’s Recipe Rundown
Taste: Slightly sweet with a warm spiciness and a bit of nuttiness. Texture: The muffins are moist with some contrast of texture from the nuts and coconut. Ease: They take a tad bit longer than most muffin recipes because you have to shred the apple and carrots and chop the nuts. Still super easy, though. Appearance: Like a scrumptious, nourishing muffin. Pros: 100% whole wheat with carrot and apple. There is sugar and oil, but these muffins are definitely a step-up nutrition wise than most. Plus they stay moist for a few days. Cons: None that I could think up. Would I make this again? Yes, these muffins make a great breakfast or snack. I might try to cut the sugar and/or substitute unrefined sugar next time. Also, I may try to replace the oil with applesauce.This post may contain affiliate links. Read our disclosure policy.
Morning Glory Muffins are slightly sweet with a warm spiciness and a hint of nuttiness. Perfect on-the-go breakfast!
These muffins are sneaky. They are made with 100% whole-wheat flour and have 2 cups of shredded carrot and a whole apple inside. You’d never know it, though, as they taste and smell wonderful. When I had these muffins baking in the oven my boyfriend remarked that the house smelled like Ikea – aka cinnamon spice. I knew these muffins had to be pretty darn good when my boyfriend, who doesn’t like carrot or coconut, had two of them as soon as they cooled. They are a perfect on-the-go breakfast or snack.
Morning Glory Muffins
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
- Preheat oven to 375 degrees F. Lightly grease a standard muffin tin or line with paper liners and coat the paper with nonstick spray.
- 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.
- 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.
I like my muffins FULL of add-ins and these muffins totally hit the mark for me. These will be going into regular rotation in our household. Thanks for the recipe!
Awesome, Carla!!