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Morning Glory Muffins

Morning Glory Muffins Bursting with Flavor and Nutrition

Delightful and nutritious muffins bursting with flavor, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Raisins Can substitute with dried cranberries or chopped dates.
  • 1 cup Whole Wheat Flour Substitute with a gluten-free flour blend if needed.
  • 0.5 cup Light or Dark Brown Sugar Can replace with coconut sugar.
  • 1 teaspoon Baking Soda Store in a cool, dry place.
  • 1 teaspoon Cinnamon Experiment with nutmeg or pumpkin spice for variation.
  • 1 teaspoon Ginger Fresh grated ginger can be used for a stronger flavor.
  • 0.5 teaspoon Salt Reducing salt can maintain flavor in low-sodium diets.
  • 1 cup Carrots Using shredded zucchini is a good alternative.
  • 1 cup Apple Pears can be substituted for variation.
  • 0.5 cup Shredded Coconut Can be omitted for a nut-free version.
  • 0.5 cup Walnuts Can use pecans or chocolate chips.
  • 0.25 cup Sunflower Seeds or Wheat Germ Optional for extra nutrition; skip if unavailable.
  • 2 large Large Eggs Flax eggs can substitute for a vegan option.
  • 0.5 cup Vegetable Oil Melted coconut oil or applesauce works as a substitute.
  • 1 teaspoon Vanilla Extract Optional, but recommended for richness.
  • 0.5 cup Orange Juice Apple juice can be used as an alternative.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • rubber spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or spraying it with non-stick cooking spray.
  2. Soak the raisins in hot water for about 10 minutes, then drain them.
  3. In a large bowl, whisk together the whole wheat flour, brown sugar, baking soda, cinnamon, ginger, and salt.
  4. Fold in the grated carrots, chopped apple, shredded coconut, walnuts, and any optional seeds or wheat germ.
  5. In another bowl, whisk together the eggs, vegetable oil, vanilla extract, and orange juice.
  6. Pour the wet mixture into the dry ingredients and stir gently until just combined, then fold in the drained raisins.
  7. Spoon the muffin batter into the prepared muffin tin, filling each cup nearly to the top.
  8. Bake in the preheated oven for 25-28 minutes, or until a toothpick comes out clean.
  9. Allow the muffins to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container for 3-5 days, or freeze for up to 3 months.

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