Morning Glory Muffins
Morning Glory Muffins are muffins made with whole-wheat flour, raisins, carrots, apples, coconut, walnuts, and orange juice for a delightful way to start your day!
Servings: 12
Calories: 343kcal
Ingredients
- ½ cup (72.5 g) raisins
- 2 cups (240 g) whole wheat flour
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- 8 medium carrots, peeled and finely grated, excess moisture squeezed out (about 2 cups)
- 1 large Granny Smith apple, peeled, cored, and grated, excess moisture squeezed out (about 1 cup)
- ½ cup (46.5 g) shredded sweetened coconut, or unsweetened
- ½ cup (58.5 g) walnuts, roughly chopped
- 3 large eggs, room temperature
- ⅓ cup (73 g) vegetable oil
- 2 teaspoons vanilla extract
- 1 medium orange, zested and juiced (1 teaspoon zest, ¼ cup juice)
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
- Add raisins to a small dish and cover with hot water. Set them aside to soak for 10-15 minutes while you prepare the muffin batter.
- In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.
- Add carrots, apples, coconut, and walnuts. Stir to combine.
- In a separate medium bowl whisk together the eggs, oil, vanilla, orange juice, and orange zest until fully incorporated.
- Add the wet mixture to the flour mixture and stir together until just incorporated.
- Drain the liquid from the raisins, and gently fold them into the muffin batter. You will have about 4 cups of batter.
- Fill each muffin cup with a heaping ⅓ cup of muffin batter. Each muffin liner will be filled to the top.
- Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay.)
- Remove the muffins from the oven and allow them to cool to room temperature before serving.
Nutrition
Calories: 343kcal