Morning Glory Muffins (Printable)

Moist, wholesome muffins loaded with carrots, apples, nuts, and warm spices—ideal for breakfast or nutritious snacking.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 2 teaspoons baking soda
05 - ½ teaspoon salt
06 - ½ cup shredded unsweetened coconut

→ Wet Ingredients

07 - 3 large eggs
08 - ⅔ cup vegetable oil
09 - ¼ cup unsweetened applesauce
10 - 2 teaspoons pure vanilla extract

→ Fruits & Vegetables

11 - 2 cups grated carrots
12 - 1 large apple, peeled and grated
13 - ½ cup raisins

→ Nuts & Seeds

14 - ½ cup chopped walnuts or pecans
15 - ¼ cup sunflower seeds

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, cinnamon, baking soda, salt, and coconut until evenly distributed.
03 - In a separate bowl, whisk eggs, vegetable oil, applesauce, and vanilla extract until fully blended and smooth.
04 - Pour wet ingredients into dry mixture. Stir gently until just combined—avoid overmixing to prevent tough muffins.
05 - Fold in grated carrots, apple, raisins, chopped nuts, and sunflower seeds until evenly distributed throughout batter.
06 - Divide batter evenly among muffin cups, filling each approximately ¾ full to allow for proper rising.
07 - Bake for 22-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
08 - Let muffins cool in pan for 5 minutes before transferring to a wire rack. Cool completely before storing.

# Expert Tips:

01 -
  • These muffins stay incredibly moist for days, thanks to the grated vegetables and applesauce
  • You get a breakfast that feels indulgent but actually packs in carrots, apples, and nuts
  • The batter comes together in one bowl, making them perfect for busy mornings or weekend meal prep
02 -
  • Overmixing the batter will make these muffins tough and dense, so stop as soon as the flour disappears
  • Grating the apple and carrot finely helps them distribute evenly and cook through properly
  • These muffins freeze beautifully for up to three months, so double the batch if you want extras
03 -
  • Use the large holes on your box grater for the carrots and apple, as too fine a grate can make the batter watery
  • Let the muffins cool completely before storing, otherwise the trapped steam will make them soggy

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