Morning Glory Muffins
Healthy Morning Glory Muffins make the most delicious breakfast treat filled with wholesome, filling ingredients.
Ingredients
- ½ cup (70 g) dried raisins
- 1 ½ cups (180 g) all-purpose flour
- ½ cup (60 g) whole wheat flour
- 1 cup (200 g) light brown sugar packed
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup (160 ml) vegetable oil
- ¼ cup (60 ml) orange juice
- 1 ½ teaspoon pure vanilla extract
- 1 cup (100 g) grated carrot
- 1 medium apple peeled and grated (use a firm variety)
- ½ cup (115 g) crushed pineapple not drained
- ½ cup (55 g) chopped walnuts
- ½ cup (35 g) shredded coconut
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin tin with paper liners or grease the wells well.
- In a large bowl, combine the all-purpose flour, whole wheat flour, brown sugar, baking soda, cinnamon, ginger, and salt. Stir to mix the dry ingredients thoroughly.
- In another bowl, whisk the eggs lightly. Add the vegetable oil, orange juice, and vanilla extract, whisking until well combined.
- Pour the dry ingredients into the wet ingredient mixture, stirring just until everything is combined and there are no streaks of flour. Fold in the grated carrot, grated apple, crushed pineapple, chopped walnuts, shredded coconut, and raisins, mixing until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each well all the way full.
- Bake the muffins in the preheated oven for 7 minutes, then reduce the heat to 350°F (180°C) and bake for 9-11 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
- 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.
- Instead of pineapple, use mashed banana, applesauce, canned pumpkin, or extra oil.
- Instead of walnuts, try pistachios or pecans.
- If you don't have apple and carrot, either can be replaced with shredded zucchini.
- 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.
- Storage: Keep these in an airtight container at room temperature for up to 2 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 252kcal | Carbohydrates: 45g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 212mg | Potassium: 237mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1847IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/morning-glory-muffins/