Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 12 muffins
These are fantastic muffins packed with carrots, apples, coconut, raisins, and nuts. They are my new favourite dessert – sweet, delicious, and incredibly easy to throw together. The shredded fruit, vegetables, and nuts add amazing textures and impressive flavours to these scrumptious muffins! Start your day right with these hearty Morning Glory Muffins, or enjoy these for an after-school snack.
To make these muffins, you do not need any fancy ingredients or heavy tools. You only need apples, carrots, and raisins which I am pretty sure you already have. You can add pineapples as well if desired. And for that extra crunch, make sure not to forget about the nuts and sweetened (or unsweetened) flaked coconut, too!
INGREDIENTS
2 c. all-purpose flour
1 1/4 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 c. shredded carrots (3–4 medium carrots, peeled before shredding)
1/2 c. raisins
1/2 c. chopped walnuts
1/2 c. flaked coconut (sweetened or unsweetened)
1/2 c. shredded apple (about 1 medium apple, cored and peeled before shredding)
1/4 c. flaxseed (optional)
3 Eggs
1 c. vegetable oil
2 tsp vanilla
How to make Morning Glory Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees. Using paper muffin liners, grease 12 muffin cups, or a nonstick muffin pan.
Step 2: Place the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple, and flaxseed in a large bowl. Mix well until combined.
Step 3: Whisk the eggs, oil, and vanilla in another smaller bowl. Into the carrot/flour mixture, pour the egg mixture and mix until just moistened.
Step 4: Into the prepared muffin cups, scoop the batter. The muffins will rise only slightly when baking, so it’s okay even if the cups are very full. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick in the centre of a muffin comes out clean.
Nutrition Facts:
Serving Size: 1 muffin, Serves: 12
Amount Per Serving: Calories 436 | Total Fat 25.7g 33% | Saturated Fat 16.9g | Trans Fat 0g | Polyunsaturated Fat 4g | Monounsaturated Fat 3.3g 0% | Cholesterol 46.5mg 16% | Sodium 303.5mg 13% | Total Carbohydrate 49g 18% | Dietary Fiber 3.2g 12% | Sugars 28.5g | Protein 5.7g 11%
Ingredients
- 2 c. all-purpose flour
- 1 1/4 c. granulated sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 2 c. shredded carrots (3–4 medium carrots, peeled before shredding)
- 1/2 c. raisins
- 1/2 c. chopped walnuts
- 1/2 c. flaked coconut (sweetened or unsweetened)
- 1/2 c. shredded apple (about 1 medium apple, cored and peeled before shredding)
- 1/4 c. flaxseed (optional)
- 3 Eggs
- 1 c. vegetable oil
- 2 tsp vanilla
Instructions
How to make Morning Glory Muffins
Step 1: Prepare the oven. Preheat it to 350 degrees. Using paper muffin liners, grease 12 muffin cups, or a nonstick muffin pan.
Step 2: Place the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple, and flaxseed in a large bowl. Mix well until combined.
Step 3: Whisk the eggs, oil, and vanilla in another smaller bowl. Into the carrot/flour mixture, pour the egg mixture and mix until just moistened.
Step 4: Into the prepared muffin cups, scoop the batter. The muffins will rise only slightly when baking, so it’s okay even if the cups are very full. Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick in the centre of a muffin comes out clean.
Notes
Nutrition Facts: Serving Size: 1 muffin, Serves: 12 Amount Per Serving: Calories 436 | Total Fat 25.7g 33% | Saturated Fat 16.9g | Trans Fat 0g | Polyunsaturated Fat 4g | Monounsaturated Fat 3.3g 0% | Cholesterol 46.5mg 16% | Sodium 303.5mg 13% | Total Carbohydrate 49g 18% | Dietary Fiber 3.2g 12% | Sugars 28.5g | Protein 5.7g 11%
