With nutrient-rich ingredients like apples, carrots, whole wheat flour, and walnuts, you will feel good about serving these muffins to your entire family. Muffins are always a tasty breakfast option. Individually sized mini cakes, filled with wholesome ingredients can make eating a healthy breakfast seem like much less of a chore. They look enough like a cupcake that you’ll have no trouble serving Morning Glory Muffins to even the pickiest of kids, and they’ll love them because they taste amazing! Need more muffin ideas? Try my Strawberry Banana Muffins, Orange Muffins, or Pumpkin Banana Muffins next. Rutendo
Why You’ll Love This Recipe
As a bonus, this muffin recipe comes together all in one bowl, with just a whisk and a spoon! No mixer is required.
Key Ingredients in Morning Glory Muffins
Here’s what you need to make these wonderful apple carrot muffins (including easy substitutions):
Flour: We’re using both all-purpose flour and whole wheat flour in this recipe. I prefer to use both rather than all whole wheat, as I find that using only whole wheat flour makes the muffins a bit too dense. Apple: Choose any firm variety of apple, and shred it using a box grater. Carrot: You’ll also want to peel and grate the carrot. If done correctly, the apples and carrot shreds will just melt right into the muffins. In place of the apple or the carrot, you can use shredded zucchini. Nuts: I love this recipe with chopped walnuts, but you could also use pecans or pistachios. Raisins: Regular raisins, golden raisins, dried cranberries, or any other dried fruit will also work.
Crushed Pineapple: This adds sweetness and moisture to the muffin batter. If you don’t have pineapple, try it with applesauce, mashed banana, canned pumpkin, or extra oil. Coconut: Shredded coconut pairs wonderfully with the spices and pineapple in this recipe. Leave it out if needed, or replace it with extra nuts or raisins. Vegetable Oil: You need some fat to make these muffins taste their best. Orange Juice: This adds a delicious flavor to the muffins, but you can replace it with any other type of liquid, including milk or apple juice. Flavorings: Vanilla extract, cinnamon, and ginger make Morning Glory Muffins taste like an amazing spice cake!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Morning Glory Muffins
Start by preheating your oven to 425°F (220°C) and line a muffin tin with paper liners or grease the wells well.
Recipe Tips
Don’t be afraid to make substitutions! As long as you use the correct amount of flour, baking soda, eggs, and oil, the rest of the ingredients can be played with. Just try to keep your substitutions even. So, if you take out something wet, add something wet to replace it. The same goes for the dryer mix-ins. To grate the carrot and apple, use the larger holes in your box grater. Since we want the moisture, there’s no need to squeeze out any of the liquid from these at all! Don’t overmix the muffin batter. The muffins will be tough and chewy if you mix the flour too much. Gently fold the mixture rather than stirring. Pay attention to the oven temp. This recipe bakes the muffins at two different temperatures. After the first 7 minutes, reduce the heat to continue baking. Avoid overbaking. Pull these muffins out of the oven when they are just cooked through. You’ll get moist crumbs if you stick a toothpick into the center.
Storing Tips
Keep your morning glory muffins in an airtight container and store them at room temperature for up to 2 days. You can also freeze these muffins for up to 2 months!
What to Serve With Morning Glory Muffins
Enjoy a freshly brewed cup of coffee ( I like to use my Moka Pot), or a healthy green spinach smoothie with your muffins for breakfast. Enjoy the amazing flavor and simplicity of these healthy morning glory muffins! They’re wonderful as a make-ahead breakfast option, so be sure to Pin the recipe to save it. © Little Sunny Kitchen
