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Morning Glory Muffins

Morning Glory Muffins

Delicious and healthy Morning Glory Muffins filled with whole wheat flour, flaxseed, apples, and carrots.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 15 muffins
Calories 160 kcal

Equipment

  • 12-count muffin pan
  • Mixing Bowls
  • Whisk
  • wooden spoon
  • spatula

Ingredients
  

Dry Ingredients

  • 2 cups whole wheat flour spooned & leveled
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ⅓ cup ground flaxseed optional

Wet Ingredients

  • 3 large eggs at room temperature
  • ½ cup brown sugar packed light or dark
  • ¼ cup honey
  • ⅓ cup vegetable oil or canola oil, or melted coconut oil
  • ⅓ cup unsweetened smooth applesauce
  • 1 teaspoon orange zest optional
  • ⅓ cup orange juice or pineapple juice
  • 1 teaspoon pure vanilla extract

Mix-ins

  • 2 cups shredded carrots about 4 large
  • 1 cup shredded apple about 1 large
  • ½ cup raisins
  • ½ cup unsalted chopped pecans

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners.
  • Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times, then add the raisins and pecans. Fold until just combined.
  • Spoon the batter into liners, filling them to the top. Bake for 5 minutes at 425°F; then reduce the temperature to 350°F (177°C) without removing the muffins. Bake for an additional 18 minutes or until a toothpick comes out clean.
  • Allow muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
  • Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

Muffins freeze well for up to 3 months. Thaw overnight and warm in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 160kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 180mgPotassium: 160mgFiber: 3gSugar: 10gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword baking, Breakfast, healthy muffins, Morning Glory Muffins, Muffins, vegetable muffins
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