Morning Glory Muffins

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Introduction

Morning Glory Muffins are the ultimate grab-and-go breakfast, packing a garden’s worth of wholesome ingredients into one perfect, moist bite. You get a wonderful harmony of sweet carrots and apple, chewy raisins, and a delightful crunch in every mouthful. They feel like a treat but are secretly full of nourishing goodness to fuel your day.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 18 muffins

Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• 1 teaspoon sea salt
• 2 cups carrots (shredded)
• 1 large apple (shredded)
• ½ cup raisins
• ¼ cup sunflower seeds
• ¼ cup pecans (chopped)
• 2 teaspoons vanilla
• 3 eggs
• ½ cup brown sugar
• ¼ cup honey
• ⅓ cup vegetable oil
• ⅓ cup vanilla Greek yogurt
• 1 tablespoon orange zest
• ⅓ cup orange juice

Instructions

1. Preheat your oven to 375°F (190°C). Line two standard muffin tins with 18 paper liners or grease them well.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ground ginger, and sea salt.
3. Add the shredded carrots, shredded apple, raisins, sunflower seeds, and chopped pecans to the dry ingredients. Stir until everything is evenly coated.
4. In a separate medium bowl, whisk the eggs, brown sugar, honey, vegetable oil, vanilla Greek yogurt, vanilla, orange zest, and orange juice until smooth and well combined.
5. Pour the wet ingredients into the bowl with the dry ingredients and mix gently with a spatula just until no dry flour remains. Be careful not to overmix.
6. Divide the batter evenly among the 18 prepared muffin cups, filling each nearly to the top.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• For a bakery-style top, sprinkle a few extra sunflower seeds or chopped pecans on each muffin before baking.
• Transform them into mini loaves by dividing the batter between two greased mini loaf pans and baking for 30-35 minutes.
• Make them nut-free by simply omitting the pecans; the sunflower seeds will still provide a lovely crunch.
• For a more intense flavor, toast the pecans and sunflower seeds in a dry skillet for a few minutes before adding them to the batter.

Tips for Success

• Shred the carrots and apple on the large holes of a box grater. No need to peel the apple, but be sure to squeeze out some of the excess juice from both using your hands or a clean towel to prevent soggy muffins.
• Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Scooping directly can pack in too much flour.
• Don’t overmix the batter! Stir just until the wet and dry ingredients are incorporated for tender muffins.
• For even baking and perfect domes, use an ice cream scoop to portion the batter into the muffin cups.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a toaster oven at 300°F for about 5 minutes.

FAQ

Can I make these muffins ahead of time?

Absolutely. Bake them, let them cool completely, and freeze them. They are perfect for making ahead.

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute with an equal amount of regular plain or vanilla yogurt, though the batter may be slightly thinner.

My raisins are very dry. Should I do anything?

You can plump them up by soaking them in warm water (or orange juice!) for 10 minutes, then draining and patting them dry before adding to the batter.

Can I use a different type of oil?

Yes, any neutral oil like canola, avocado, or melted coconut oil will work well.

Why did my muffins sink in the middle?

This is usually caused by overmixing the batter or using old baking soda. Ensure your baking soda is fresh and mix just until combined.

Can I make these gluten-free?

Yes, you can try using a 1:1 gluten-free all-purpose flour blend with good results.