Can I use all-purpose flour instead of whole wheat?

Absolutely! You can substitute all-purpose flour 1:1 for the whole wheat. The muffins will have a lighter texture and color but will still taste delicious. If you want the best of both worlds, try using half all-purpose and half whole wheat.

How can I make these muffins vegan?

To make these vegan-friendly, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey. The texture might be slightly different, but they'll still be tasty!

Can I reduce the sugar content?

Yes, you can reduce the brown sugar to 1/3 cup without significantly affecting the texture. The natural sweetness from the carrots, apples, and raisins helps these muffins remain tasty even with less added sugar.

My batter seems very thick - is that normal?

The batter for these muffins is indeed thicker than typical muffin batters due to all the shredded fruits and vegetables. If it seems too thick to work with, you can add an additional tablespoon of juice or milk, but don't thin it out too much as this could affect the final texture.

Morning Glory Muffins Recipe

Description

These Morning Glory Muffins are a wholesome and flavorful treat, packed with shredded carrots, apple, raisins, and a hint of citrus zest. Perfect for breakfast, snacks, or even a healthy dessert, these muffins combine the right balance of sweetness, moistness, and irresistible texture. They’re easy to make and versatile for a variety of dietary needs. Bake these delightful muffins to start your day with a dose of warmth and nourishment!

Ingredients

Units Scale

Dry 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)

Wet Ingredients

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 (80g) unsweetened smooth applesauce
1 teaspoon orange zest (optional)
1/3 cup (80ml) orange juice or pineapple juice
1 teaspoon pure vanilla extract

Add-ins

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

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Instructions

Prepare the Oven & Muffin Tin
Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick cooking spray or line the cups with greased/sprayed muffin liners. Because this recipe yields 14–16 muffins, prepare a second muffin pan or set leftover batter aside to bake in batches.
Mix Dry Ingredients
In a large bowl, whisk together the whole wheat flour, baking soda, cinnamon, ground ginger, salt, and ground flaxseed (if using). Ensure there are no lumps for an even batter consistency.
Combine Wet Ingredients
In a medium bowl, whisk together the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla extract. Stir in the shredded carrots and apple until fully incorporated.
Combine Wet & Dry Ingredients
Pour the mixture of wet ingredients into the bowl of dry ingredients. Using a wooden spoon or silicone spatula, gently stir until just combined. Be careful not to overmix. Fold in the raisins and pecans to ensure an even distribution.
Spoon the Batter
Fill the prepared muffin cups all the way to the top with batter for large, bakery-style muffins.
Bake the Muffins
Bake the muffins at 425°F (218°C) for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for 18 minutes, or until a toothpick inserted into the center comes out clean. The total baking time is approximately 23–24 minutes.
Cool the Muffins
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve & Store
Enjoy the muffins fresh, or store leftovers at room temperature for up to 2 days, or in the refrigerator for up to 1 week. You can also freeze them for longer storage.

Notes

Make Ahead & Freezing Instructions: These muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and, if desired, warm them in the microwave before serving.
Substitutions: Substitute pecans with walnuts or any preferred nuts. Honey can be replaced with maple syrup for alternative sweetness. Refer to similar recipes for more tested substitutions.
Muffin Rise Tip: Starting with a high oven temperature (425°F) allows the muffins to rise quickly for a tall, domed top, followed by a steady bake at 350°F to cook them throughout.
Mini Muffins Option: If using a mini muffin pan, bake at 350°F (177°C) for 13–14 minutes.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 4g
Cholesterol: 35mg