Morning Glory Muffins Recipe
This Morning Glory Muffins Recipe blends shredded carrots, apples, raisins, walnuts, and coconut with cinnamon for a moist, spiced muffin that's perfect for breakfast or brunch.
12 Servings
Ingredients
- 2 cups all-purpose flour
- 1¼ cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- 2 cups shredded carrots
- 1 medium apple peeled, cored, and shredded
- ½ cup raisins
- ½ cup chopped walnuts
- ½ cup unsweetened flaked coconut
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with paper baking liners.
- In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Stir in the shredded carrots, shredded apple, raisins, chopped walnuts, and coconut until all ingredients are evenly distributed.
- In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined; do not overmix, as this can affect the muffins’ texture.
- Evenly divide the batter among the prepared muffin cups, filling each approximately two-thirds full.
- Bake in the preheated oven for 20 to 22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour that contains xanthan gum. Ensure all other packaged ingredients, such as baking soda, coconut, and raisins, are labeled gluten-free to prevent cross-contamination.