Morning Glory Muffins

4.94 from 15 votes

Kickstart your day with a scrumptious, nutrient-rich muffin. Our Morning Glory Muffin recipe blends veggies, fruits, whole grains, nuts, healthy fats and protein. And it's as delicious as it sounds!

Prep Time30

Cook Time25

Total Time55

Course: Breakfast, Snack

Cuisine: American

Diet: Vegetarian

Keyword: dairy free, oven

Servings:

Calories: 341kcal

Author: Veronique Eichler

Equipment

Glass mixing bowls
Measuring cups
Citrus zester
Mixing spatula
Stainless steel whisk
Muffin pan
Muffin liners
Box grater or Food Processor with grater blade

Ingredients

2 cups White whole wheat flour (260 g)
2/3 cup Raisins (90 g)
2 cups Grated carrots (200 g)
1 cup Grated apple (150 g)
1/2 cup Unsweetened shredded coconut (30 g)
1/2 cup Pecan pieces (60 g)
1/4 cup Wheat germ (30 g)
2 tsp Baking soda
1/2 tsp Kosher salt
1 tbsp Ground cinnamon
1 tsp Ground ginger
1/8 tsp Ground nutmeg
3 Eggs
1/2 cup Raw unfiltered honey
2/3 cup Extra virgin olive oil
1 tbsp Vanilla extract
1 tsp Orange zest

Instructions

Preheat the oven to 400°F. Place muffin liners in a 12-cup muffin pan.
In a small bowl, cover the raisins with hot water. Set them aside to soak while you assemble the rest of the ingredients.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
Stir in the carrots, apple, coconut, wheat germ and pecans. Blend well so everything is coated in flour, separating any lumps with your hands if necessary.
In a separate bowl, place honey, vanilla and olive oil. Whisk well until honey is fully dissolved.
Add eggs and beat lightly. Add orange zest and whisk again.
Pour the wet ingredients into the flour mixture. Stir until evenly moistened.
Drain the raisins and add them to the mix, stirring gently.
Divide the batter among the muffin cups. They will be filled to the top.
Bake 5 minutes at 400°F, then lower the temperature to 350°F and bake another 20 minutes.
Insert a toothpick in the center of one of the muffins to make sure it comes out clean.
Remove from the oven and let muffins cool in the pan for 15 minutes, then transfer to a rack to finish cooling.

Notes

As with any baking recipe, for best results I highly recommend measuring the ingredients in grams where I've provided the metric measurement.
Substitute pecans with walnuts for a different flavor profile.
You can use regular whole wheat flour, but the muffins may be darker and heartier.
You may opt for cranberries instead of raisins, but be aware they contain added sugars.
Once cooled, keep muffins in an airtight container at room temperature for 2-3 days. Extend their life by refrigerating for up to a week. Wrap individually or use a sealed container. For long-term storage, freeze individually wrapped muffins for up to 3 months. Defrost overnight or microwave briefly.

Nutrition