Question: how do you get a full serving of fruits AND vegetables into one soft, delicious, wholesome breakfast treat?
Answer: morning glory muffins.
I first made these back in early 2020, right after I had my first baby. I was a hangry breastfeeding mama needing a quick nourishing bite while getting myself and baby up and ready before I could make “real breakfast”, ya know?
And still today I make a huge batch of these to keep in the freezer. My toddler enjoys them as a snack or we pair with eggs or Greek yogurt for a balanced breakfast. Pro tip: always make a double batch!
These beauties are made with lots of grated apples and carrots, studded with pecans and coconut and boosted with ground flaxseed, cinnamon and ginger. They are soft, slightly sweet and amazing as is or with just a touch of butter. Muah! So good.
PrintMorning Glory Muffins
- Total Time: 45 minutes
- Yield: 16–18 muffins 1x
Description
Studded with apples, carrots, pecans and coconut and spiced with cinnamon and ginger these soft muffins are sure to be your next favorite morning treat!
Ingredients
- 2 cups white whole wheat flour
- 1 cup brown sugar
- 2 teaspoon baking soda
- 1/3 cup ground flaxseed, optional
- 4 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large carrots, peeled and grated
- 2 medium apples, grated
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/2 cup pecans, roughly chopped
- 3 large eggs
- 2/3 cup oil (avocado, coconut, grapeseed, whatever you have on hand)
- 2 teaspoon pure vanilla extract
- 1/4 cup orange juice (can sub water if desired)
Instructions
Preheat the oven to 425°F. Lightly grease a 12-cup muffin tin plus 6-cup muffin tin, or line with papers and spray the insides of the papers.
In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, spices, and salt.
Stir in the carrots, apple, coconut and nuts.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened.
Divide the batter among the wells of the prepared pan, about 3/4 the way full.
Bake the muffins for 5 minutes. Without opening the oven door, reduce oven temp to 375°F and bake an additional 18-20 minutes until a toothpick inserted in the center of one of the inner muffins 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. Wrap any leftovers airtight, and store at room temperature for up to 5 days or freeze up to 4 months.
Notes
Ground flaxseed is optional but boosts the fiber and healthy fats in this recipe!
In the video I made a double batch which yielded exactly 36 muffins.
I use my food processor with the grating attachment to very quickly and easily grate the apples and carrots. If you don’t have a food processor you could just use a box grater.
The initial high heat for 5 minutes provides a nice rise and height to the muffins.
Recipe is from King Arthur Flour
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Keywords: muffins, morning glory, apples, carrots, flaxseed, coconut, pecans
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