Description
These Morning Glory Muffins are a wholesome and flavorful breakfast treat packed with grated carrots, zucchini, nuts, and dried fruit. Moist and lightly spiced with cinnamon, they combine whole wheat and all-purpose flours for a hearty texture and natural sweetness from applesauce, honey, and brown sugar. Perfect for a nutritious start to your day or a tasty snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
Produce
- 1 cup grated carrots
- 1/2 cup grated zucchini
Add-ins (Optional)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Stir all dry ingredients together evenly to blend the leavening agents and spices throughout.
- Whisk Wet Ingredients: In another bowl, whisk together the eggs, brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and well combined to ensure even sweetness and moisture.
- Combine Mixtures: Gradually add the wet ingredients into the dry flour mixture. Fold in the grated carrots and zucchini along with the chopped nuts and dried fruit if using. Mix gently until just combined to avoid overmixing, which can make muffins dense.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the muffins to a wire rack to cool before serving.
Notes
- Use fresh grated carrots and zucchini for best texture and moisture.
- Walnuts or pecans add nice crunch but can be omitted to keep the muffins nut-free.
- Substitute honey with maple syrup to make them vegan-friendly if eggs are replaced accordingly.
- Do not overmix the batter; mixing until just combined keeps muffins light and tender.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
