Morning Glory Muffins
Delightfully nourishing muffins packed with carrots, apples, coconut, and spices, perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cups Vegetable oil Or another neutral oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
Add-ins
- 1 cup Grated carrots
- 1 cup Peeled and diced apples Use a sweet variety
- 0.5 cups Unsweetened shredded coconut
- 0.5 cups Raisins or other dried fruit
- 0.5 cups Chopped nuts (walnuts or pecans)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt in a large bowl to create the dry mix.
- In a separate bowl, combine the grated carrots, diced apples, shredded coconut, dried fruits, and nuts. Stir until coated with flour.
- In another bowl, mix the vegetable oil, eggs, and vanilla extract until smooth.
Mixing and Baking
- Pour the wet ingredients into the dry mix and stir gently until just combined. Avoid overmixing.
- Fold in the carrot and apple mixture until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.
Notes
For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. You can also add spices like ginger or cardamom for more flavor.