Easy Morning Glory Muffins

Easy Morning Glory Muffins

These easy Morning Glory Muffins are a vintage-inspired recipe from the original 60s-era muffins. While simplified, they are still utterly delicious, healthy, and filled with fruit, veggies, and whole grains. Lightly sweetened, these muffins are tender, moist, and perfect for hectic, on-the-go mornings or a wholesome snack for later.

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Calories: 237kcal

Author: Stephanie Wilson

Ingredients

2 cups whole wheat flour
1/3 cup old fashioned oats plus more for sprinkling
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
3 large eggs
1/2 cup brown sugar
1/3 cup cooking oil
1/2 cup unsweetened apple sauce
1/4 cup orange juice
2 teaspoons vanilla extract
2 cups shredded carrots
1 cup shredded apple (about 1 large)
1/4 cup shredded coconut sweetened or unsweetened
1/2 cup raisins

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Instructions

Preheat the oven to 375°F and lightly grease a 12-cup standard muffin tin. Or line with paper cups.
In a large bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, and salt. In a separate bowl, whisk the eggs, brown sugar, oil, applesauce, orange juice, and vanilla together. Stir in the carrots, shredded coconut, and apples. Pour this mixture into the flour mixture and stir to combine and then fold in the raisins.
Divide the batter evenly among the 12 muffin cups, which will fill almost to the top. Bake for 18-20 minutes, or until domed and a toothpick inserted in the middle of the muffin comes out clean.
Remove from the oven, let cool slightly before turning out on to a rack to finish cooling.

Notes

Gluten-Free:

Substitute gluten-free flour for the flour. Be sure to bake thoroughly as gluten-free flour requires a bit more baking time.

Storage:

Store muffins in an air-tight container at room temperature for several days. Or freeze for longer storage!

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