Morning Glory Muffins Recipe
Moist and hearty morning glory muffins made with carrots, apple, coconut, raisins, nuts, cinnamon, orange juice, and vanilla for an easy breakfast or snack.
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Servings: 12
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- ¼ cup brown sugar packed
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup orange juice
- 1 tsp vanilla extract
- 2 cups grated carrots about 2 to 3 medium carrots
- 1 cup unsweetened shredded coconut
- ½ cup chopped walnuts or pecans
- ½ cup raisins
- 1 apple peeled and grated
Instructions
Preheat the oven.
- Preheat the oven to 350°F, or 175°C. Line a muffin tin with paper liners or lightly grease the cups with cooking spray. Set aside.
Combine the dry ingredients.
- In a medium mixing bowl, whisk together the all-purpose flour, white sugar, brown sugar, baking soda, ground cinnamon, and salt until evenly combined.
Prepare the wet ingredients.
- In a separate large mixing bowl, lightly beat the eggs.
Add the liquids.
- Add the vegetable oil, orange juice, and vanilla extract to the beaten eggs. Whisk until fully blended.
Begin combining the batter.
- Add half of the dry ingredient mixture to the wet ingredient mixture. Stir by hand until just combined.
Coat the mix-ins.
- Add the grated carrots, shredded coconut, chopped walnuts or pecans, raisins, and grated apple to the remaining dry ingredient mixture. Toss until the mix-ins are evenly coated and distributed.
Finish the batter.
- Add the coated carrot, fruit, nut, and coconut mixture to the batter. Stir gently until just combined. Do not overmix.
Fill the muffin cups.
- Divide the batter evenly among the prepared muffin cups, filling each cup approximately ¾ full.
Bake the muffins.
- Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool in the pan.
- Allow the muffins to cool in the pan for 5 to 10 minutes.
Transfer and serve.
- Transfer the muffins to a wire rack to cool completely. Serve warm or at room temperature.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend suitable for muffins.
Confirm that the baking soda, shredded coconut, nuts, raisins, vanilla extract, and orange juice are labeled gluten-free.
Use certified gluten-free oats or seeds only if adding them as substitutions.
Gluten-free muffin batter may be slightly thicker or more delicate, so stir gently and avoid overmixing.
Use clean mixing bowls, utensils, muffin tins, and cooling racks to prevent cross-contamination.
Confirm that the baking soda, shredded coconut, nuts, raisins, vanilla extract, and orange juice are labeled gluten-free.
Use certified gluten-free oats or seeds only if adding them as substitutions.
Gluten-free muffin batter may be slightly thicker or more delicate, so stir gently and avoid overmixing.
Use clean mixing bowls, utensils, muffin tins, and cooling racks to prevent cross-contamination.