Breads & Muffins/ Breakfast/ Muffins

Morning Glory Muffins

Adapted from King Arthur Flour

Morning Glory Muffins

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  • 1/2 cup (71g) raisins (optional)
  • 2 cups (227g) White Whole Wheat Flour
  • 1 cup (213g) brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice (or 2 tsp cinnamon plus 1/2 tsp ground ginger)
  • 1/2 teaspoon kosher salt
  • 2 cups (198g) grated carrots
  • 1 large grated apple
  • 1/2 cup (43g) shredded coconut, unsweetened
  • 1/4 -1/2 cup (57g) chopped walnuts
  • 1/3 cup (43g) sunflower seeds or wheat germ, optional
  • 3 large eggs
  • 2/3 cup (131g) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup (57g) orange juice



Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.


In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.


In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.


Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.


In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.


Add to the flour mixture, and stir until evenly moistened.


Drain the raisins and stir them in.


Fill the muffin tins all the way to the top (this recipe is supposed to make 12 but I got 15 muffins out of it).


Bake the muffins for 22 to 28 minutes, until they're nicely domed and a toothpick inserted in the center of an inner muffin comes out clean.


Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling completely (these taste best totally cooled). Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

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