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With shredded carrots, apple, cinnamon, orange zest, walnuts & raisins - these Morning Glory Muffins are packed with flavor and so easy to make.
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Morning Glory Muffins

With shredded carrots, apple, cinnamon, orange zest, walnuts & raisins - these Morning Glory Muffins are packed with flavor and so easy to make.
Course Breakfast
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 muffins
Calories 255kcal

Ingredients

  • ½ cup raisins
  • 2 cups whole-wheat flour , spooned & leveled
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¾ cup lightly packed brown sugar
  • 3 large eggs , room temperature
  • 2 teaspoons orange zest
  • 2 teaspoons vanilla
  • ¼ cup orange juice - preferably freshly squeezed
  • 2 cups shredded carrots , about 4 to 5 carrots
  • 1 cup shredded green apple , pealed & cored (about 1 large apple)
  • ½ cup chopped walnuts

Instructions

  • Preheat the oven to 425F degrees. Line 2 muffin trays with muffin papers - the recipe will make about 14-16 muffins total.
  • In a small bowl, soak the raisins in warm water for 10 minutes to help them soften. Drain the water, pat the raisins dry and set aside.
  • In a large bowl whisk together the flour, cinnamon, ginger, baking soda, baking powder & salt for about 30 seconds. In a separate large bowl whisk together the oil, brown sugar, eggs, orange zest, vanilla and orange juice until well combined and no sugar lumps remain. Fold in the shredded carrot & apple using a large wooden spoon or rubber spatula.
  • Add the flour mixture into the the wet ingredients about ½ at a time, stirring the mixture together using your large wooden spoon or rubber spatula. Once almost combined, add in the raisins and walnuts and fold until the batter is combined being careful not to over mix.
  • Spoon the batter into the prepared muffin pans, filling each muffin cavity to the top.
  • Bake for 5 minutes at 425F degrees, then turn down the oven to 400F degrees and continue baking for 5 minutes. Finally, turn down the oven to 350F degrees and continue baking for 6-10 minutes until an inserted toothpick comes out clean. Do not remove the muffins from the oven during the baking process - you do not need to remove them from the oven each time you reduce the temperature.
  • When done baking, remove from the oven and allow the muffins to cool in the pan for 5 minutes before removing from the pan and continuing to cool on a wire rack.

Nutrition

Calories: 255kcal