Morning Glory Muffins

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.

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.

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Morning Glory Muffins

Yield: 12 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

Directions:

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.

   

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12 Responses to “Morning Glory Muffins”

  1. #
    1
    Caroline — March 5, 2012 at 2:15 pm

    Mmm…you just can't bet the smell of Ikea. ;-) These look fabulous! Nothing like a good muffin and a cup of coffee for breakfast! :D

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    2
    Brigitt — March 5, 2012 at 3:06 pm

    These look delicious! I guess these were the muffins you were eating while researching on Saturday! I love that they have carrots in them–good way to sneak in some veggies in the am!

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    3
    Tracey — March 5, 2012 at 6:51 pm

    Morning glory muffins are one of my favorites, and these look wonderful! I adore that little basket, it always looks so cute in your photos :)

    • handleheat replied: — March 5th, 2012 @ 10:26 pm

      Thanks Tracey! The basket is from Sur la Table :)

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    4
    myfudo — March 6, 2012 at 8:28 am

    The carrots and the apples in the mix make this more palatable. Thanks for sharing. Love these version of breakfast muffins.

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    5
    Jeanette — March 6, 2012 at 5:49 pm

    I love your boyfriend's description of the baking smell! Also, I love Ikea apple cinnamon candles. Definitely adding these to my must make list, especially since it's so hard to find a truly healthy muffin recipe…

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    6
    Katie — March 11, 2012 at 3:29 am

    So, I tried your suggestion with the applesauce and cutting the sugar. I cut the sugar in half and used unsweetened applesauce (I also snuck in a big scoop of flax seed) and they are delish! Still moist and super yummy! Thanks for the recipe. I am going to pass it on to my sisters!

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    Gwen — March 11, 2012 at 10:15 pm

    Delicious. I cut the sugar to 2/3 cup.

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    sallysbakingaddiction — March 26, 2012 at 1:22 am

    these look amazing! i'm pinning them so i can make them sometime soon :) PS: your blog is fabulous!

  9. #
    9
    sandy — May 21, 2012 at 7:03 pm

    i am going to make these today!my husband loves muffins that are healthy!he is a truck driver and always likes to eat healthy snacks!thanks for the recipe!

  10. #
    10
    Pixie — March 16, 2014 at 9:50 am

    Can I substitute all purpose flour for the wheat flour?

    • Tessa replied: — March 16th, 2014 @ 10:20 am

      Yes you can

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