Morning Glory Muffins with Carrots (Printable)

Moist muffins packed with carrots, apples, nuts, and warm spices. Wholesome breakfast or snack ready in 45 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons ground cinnamon
04 - 2 teaspoons baking soda
05 - ½ teaspoon salt
06 - ½ cup shredded unsweetened coconut (optional)

→ Wet Ingredients

07 - 3 large eggs
08 - ⅔ cup vegetable oil
09 - ¼ cup unsweetened applesauce
10 - 2 teaspoons pure vanilla extract

→ Fruits & Vegetables

11 - 2 cups grated carrots (about 2 medium)
12 - 1 large apple, peeled and grated
13 - ½ cup raisins

→ Nuts & Seeds

14 - ½ cup chopped walnuts or pecans
15 - ¼ cup sunflower seeds (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, sugar, cinnamon, baking soda, salt, and coconut until evenly distributed.
03 - In a separate bowl, whisk eggs, oil, applesauce, and vanilla until well blended and smooth.
04 - Pour wet ingredients into dry mixture. Stir gently until just combined—do not overmix to maintain texture.
05 - Fold in carrots, apple, raisins, nuts, and sunflower seeds if using until evenly distributed throughout batter.
06 - Divide batter evenly among muffin cups, filling each approximately ¾ full.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean.
08 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hacks:

01 -
  • They are essentially a handheld salad masquerading as a treat which means you can feel virtuous while eating something that tastes like dessert for breakfast
  • The batter keeps beautifully in the refrigerator for up to two days so you can bake fresh muffins all week without the mess
  • Every bite delivers a different texture and flavor from sweet apple to earthy walnuts to plump raisins making each muffin an adventure
02 -
  • Grate your vegetables and apples right before you plan to mix the batter because they start releasing liquid as soon as they are cut which can throw off the moisture balance
  • These muffins freeze exceptionally well so I always double the batch and freeze half individually wrapped for emergency breakfasts or unexpected guests
  • The batter is very thick and that is exactly right so do not be tempted to add more liquid or your muffins will be dense instead of fluffy
03 -
  • Use the large holes on your box grater instead of the small ones to get tender shreds of carrot and apple that melt into the muffins
  • Room temperature eggs incorporate more easily into the batter so take them out of the fridge twenty minutes before you start baking

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