Description
Delightfully moist and flavorful Morning Glory Muffins packed with grated carrots, zucchini, nuts, and dried fruit. These wholesome muffins combine whole wheat and all-purpose flours with warm cinnamon and natural sweeteners, making them a perfect nutritious breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
Add-ins
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat oven and prepare muffin pan: Set your oven to 350°F (175°C). Line a muffin tin with paper liners to ensure your muffins don’t stick and are easy to remove.
- Mix dry ingredients: In a large bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Whisk these together thoroughly to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a separate bowl, whisk the eggs with brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and homogenous.
- Integrate wet and dry mixtures: Gradually pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together until just combined to avoid overmixing which can lead to dense muffins.
- Add vegetables and extras: Fold in the grated carrots and zucchini along with optional chopped walnuts or pecans and raisins or dried cranberries, mixing gently to distribute evenly.
- Fill muffin liners: Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool: After baking, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess and helps maintain texture.
Notes
- For a nut-free version, simply omit the walnuts or pecans.
- You can substitute honey with maple syrup for a vegan sweetener option.
- Ensure not to overmix the batter to keep muffins tender and light.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Grated zucchini can be replaced with grated apples for a twist in flavor and texture.
