Description
Delight in these wholesome Morning Glory Muffins, packed with grated carrots, zucchini, nuts, and dried fruits for a nutritious and flavorful start to your day. Moist and lightly sweetened with natural sweeteners like honey or maple syrup and applesauce, these muffins are perfect for breakfast or a healthy 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
Vegetables and Add-ins
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to ensure easy removal and minimal cleanup.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Stir well to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, brown sugar, honey or maple syrup, vegetable oil, and unsweetened applesauce until the mixture is smooth and homogenous.
- Fold Wet into Dry Mixture: Gradually add the wet ingredients into the dry ingredients, stirring gently. Then fold in the grated carrots, grated zucchini, chopped nuts (if using), and dried fruits, mixing just until all ingredients are combined without overmixing.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Once baked, remove the muffins from the oven and let them cool on a wire rack before serving or storing.
Notes
- You can substitute nuts and dried fruit with your favorite mix-ins or omit them for a nut-free version.
- Grating the zucchini and carrots finely ensures they blend well into the batter and help keep the muffins moist.
- For a vegan alternative, replace eggs with flax eggs and use maple syrup instead of honey.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
- Make sure not to overmix the batter to keep muffins tender and light.
