Morning Glory Muffins Recipe

Morning Glory Muffins Recipe: Among all the different kinds of muffins, my absolute favorite is this nutritious morning glory type. These cinnamon-spiced muffins have a flavor that is a combination of apple cake, spice cake, and velvety carrot cake. They are filled with healthful ingredients such as whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey. (Even for the morning meal!) You will find a large number of recommendations for substitutions in this article, allowing you to completely personalize them.

Morning Glory Muffins Recipe

 

Do you recall the time when I initially shared this recipe with you? It was back in 2015, but we are revisiting it today because it continues to be a favorite among those who are looking for a healthy breakfast option. I made the directions easier to understand and included a large number of possible alternatives so that you can experiment with the recipe. The reason you’re going to adore these muffins is because they are my best morning glory muffins.

Ingredients

  • 2 cups (260g) whole wheat flour (spooned & leveled)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup (35g) ground flaxseed (optional)
  • 3 large eggs, at room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (85g) honey
  • 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
  • 1/3 cup (60g) unsweetened smooth applesauce
  • 1 teaspoon orange zest (optional)
  • 1/3 cup (80ml) orange juice or pineapple juice
  • 1 teaspoon pure vanilla extract
  • 2 cups (260g) shredded carrots (about 4 large)
  • 1 cup (140g) shredded/grated apple (about 1 large)
  • 1/2 cup (75g) raisins
  • 1/2 cup (64g) unsalted chopped pecans

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Apply nonstick spray to a muffin tin with a capacity of 12 cups, or use cupcake liners that have been greased and sprayed. Therefore, prepare a second muffin pan in the same manner as the first one, or bake the muffins in batches, and save any remaining batter at room temperature for when the first batch is finished. This recipe yields between 14 and 16 muffins.
  2. Place the flour, baking soda, cinnamon, ginger, salt, and flaxseed in a large bowl and whisk them together until they are combined. Eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla extract should be mixed together in a medium basin with a whisk until they are completely incorporated. Mix in the apples and carrots using a whisk. After adding the raisins and pecans, combine the mixture a few times with a wooden spoon or a rubber spatula with the wet ingredients, and then pour the wet ingredients into the dry ingredients. Everything should be folded together until it is completely incorporated and there are no pockets of flour left.
  3. The batter should be spooned into the liners, and it should be filled all the way to the top. Bake for five minutes at 425 degrees Fahrenheit; after that, drop the temperature of the oven to 350 degrees Fahrenheit (177 degrees Celsius) while the muffins are still in the oven. Please continue baking for an additional 18 minutes, or until a toothpick inserted in the center of the cake comes out clean. Approximately 23–24 minutes is the entire amount of time that these muffins require to bake in the oven, give or take. Wait ten minutes for the muffins to cool in the pan before transferring them to a wire rack to continue cooling until they are ready to be consumed.
  4. Muffins that have been left over can be stored at room temperature for up to two days or in the refrigerator for up to one week if they are covered.

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