These Morning Glory Muffins are the perfect way to start your day, packed with nourishing ingredients like carrots, apples, whole wheat flour, and raisins. The combination of these wholesome elements creates a moist and flavorful muffin that offers both indulgence and nutrition. The subtle hints of cinnamon, ginger, and orange zest blend beautifully to create a complex, yet comforting flavor. Whether you’re enjoying them for breakfast or as a midday snack, these muffins are sure to satisfy your cravings in a healthy way.

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Ingredients Overview

Each ingredient in these Morning Glory Muffins is carefully selected to create a delightful balance of flavors and textures.

Whole wheat flour not only adds a nuttiness to the muffins but also provides a healthier base compared to refined flour. It delivers a fiber-rich bite while still maintaining a light and fluffy texture. The shredded carrots and apples bring in natural sweetness and moisture, ensuring that the muffins stay tender without becoming too heavy. Carrots offer an earthy depth, while apples contribute a refreshing and bright flavor.

Raisins and pecans are added for texture and sweetness. The raisins swell slightly during baking, creating juicy pockets of flavor that contrast with the crunchy pecans, which add richness to each bite. For an optional yet highly recommended touch, ground flaxseed can be included. This not only enhances the nutritional value but also acts as a binding agent, helping to create a denser, more satisfying muffin.

Preparation Steps

The key to achieving the perfect texture in these muffins lies in the way the batter is prepared.

Start by whisking together the dry ingredients—whole wheat flour, baking soda, cinnamon, ginger, salt, and optional flaxseed. Ensuring the even distribution of these ingredients is crucial for a well-risen and evenly spiced muffin. The spices, in particular, need to be fully incorporated to infuse the batter with warm, aromatic flavors in every bite.

Next, in a separate bowl, mix the wet ingredients. This includes eggs, brown sugar, honey, oil, applesauce, orange zest, and juice, along with the vanilla extract. The combination of sugars and oil adds moisture, while the fruit juices and applesauce contribute to the tenderness of the muffins. When stirring in the shredded carrots and grated apples, it’s important to use a gentle hand to avoid overmixing, which can lead to tough muffins.

Once the wet ingredients are fully combined, pour them into the dry mixture. Stir just until the ingredients are incorporated, being careful not to overwork the batter. The final step before baking is to fold in the raisins and pecans, ensuring even distribution of the sweet and crunchy add-ins.

Baking Instructions

Baking these muffins to perfection involves a two-step temperature process. Start by baking the muffins at a high temperature of 425°F (218°C) for the first five minutes. This initial burst of heat allows the muffins to rise quickly, forming a beautifully domed top with a lightly crisp exterior.

After five minutes, reduce the oven temperature to 350°F (177°C) and continue baking for another 18 minutes. This slower baking time ensures that the interior remains soft and fully cooked without drying out. The gradual temperature shift also helps the muffins maintain their structure while becoming light and fluffy inside.

Once the muffins are baked, allow them to cool in the pan for about 10 minutes before transferring them to a wire rack. This cooling time helps the muffins set, preventing them from falling apart when removed from the pan.

Recipe Tips

Substitutions: If you’re looking to make these muffins dairy-free or vegan, swap the eggs for a flaxseed egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). You can also use maple syrup instead of honey for a different flavor profile.
Storage Tips: To keep these muffins fresh, store them in an airtight container at room temperature for up to two days. If you’d like to extend their shelf life, refrigerate them for up to a week or freeze them for up to three months.
Variations: Feel free to add different nuts, such as walnuts, or swap raisins for dried cranberries. You can even sprinkle a few oats or seeds on top before baking for added texture and visual appeal.

What to Serve With This Recipe

These muffins are a versatile addition to your breakfast table or snack rotation. Here are some pairing ideas to elevate your meal.

For a balanced breakfast, consider serving these muffins alongside a dollop of Greek yogurt and a drizzle of honey. The tanginess of the yogurt complements the sweetness of the muffins, while the honey enhances the fruity notes. If you’re aiming for a heartier option, serve the muffins with scrambled eggs or a frittata for added protein.

When it comes to beverages, a hot cup of coffee or chai tea pairs perfectly with the spiced undertones of the muffins. If you prefer something cold, a fresh glass of orange juice or a light smoothie makes a refreshing companion.

Frequently Asked Questions

Can these muffins be made gluten-free? Yes, you can substitute the whole wheat flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or a similar binding agent to maintain the structure of the muffins.
How can I make these muffins more or less sweet? To reduce the sweetness, you can omit the honey or reduce the amount of brown sugar by half. To make them sweeter, simply add a tablespoon or two of maple syrup or increase the honey to taste.
What can I substitute for eggs in this recipe? You can replace the eggs with flaxseed eggs or use mashed bananas, which will add both moisture and natural sweetness to the muffins. Applesauce can also work as an egg replacement for a softer texture.

These Morning Glory Muffins are the perfect blend of wholesome ingredients and delightful flavors. The combination of sweet carrots, apples, raisins, and crunchy pecans offers a satisfying texture in every bite. The ease of preparation, combined with the flexibility of substitutions, makes this recipe a must-try for anyone looking for a healthy, yet delicious breakfast or snack option. Enjoy them warm, straight out of the oven, or save some for the week ahead—they’re bound to become a favorite in your recipe collection.

Ingredients

3 large eggs, at room temperature
1/2 cup (140g) shredded or grated apple (about 1 large)
1/2 cup (75g) raisins
1/3 cup (35g) ground flaxseed (optional)
1/3 cup (80ml) orange juice or pineapple juice
1 teaspoon orange zest (optional)
1/3 cup (60g) unsweetened smooth applesauce
1 teaspoon pure vanilla extract
1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil
1/4 cup (85g) honey
1/2 cup (100g) packed light or dark brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (260g) whole wheat flour (spooned & leveled)
2 cups (260g) shredded carrots (about 4 large)
1/2 cup (64g) unsalted chopped pecans

Instructions

Begin by preheating your oven to 425°F (218°C). Prepare a 12-count muffin tin by spraying it with nonstick spray or lining it with greased or sprayed cupcake liners. Since this recipe makes 14–16 muffins, have a second muffin pan ready or plan to bake in batches. If you bake in batches, leave the remaining batter at room temperature until the first batch is done.

In a large mixing bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, ground ginger, salt, and ground flaxseed if you’re using it. In a separate medium bowl, whisk the eggs until frothy, then add in the brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla extract. Whisk these together until everything is well combined. Stir in the shredded carrots and grated apple.

Now, pour the wet mixture into the dry ingredients. Using a wooden spoon or rubber spatula, gently stir the mixture just until all the flour is incorporated. Be careful not to overmix. Fold in the raisins and chopped pecans.

Fill the prepared muffin cups to the brim with the batter. Place the muffins in the preheated oven and bake for 5 minutes at 425°F. Without opening the oven door, lower the temperature to 350°F (177°C) and continue baking for another 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The total baking time should be about 23–24 minutes.

Once done, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store any leftover muffins covered at room temperature for up to 2 days, or refrigerate them for up to a week.