Description
Delight in these wholesome Morning Glory Muffins, packed with grated carrots, zucchini, nuts, and dried fruit. Perfectly moist and subtly sweetened with applesauce, honey, and brown sugar, these muffins combine whole wheat and all-purpose flours for a nutritious breakfast or snack option that’s easy to prepare and sure to please the whole family.
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
- 1/2 cup chopped walnuts or pecans (optional)
- 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, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until well combined.
- 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 uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredient mixture into the dry ingredients. Fold in the grated carrots, grated zucchini, and, if using, the chopped nuts and dried fruit. Stir gently until just combined, taking care not to overmix.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tin liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and cool on a wire rack before serving.
Notes
- For a nut-free version, omit the walnuts or pecans.
- Use honey for a slightly richer flavor or maple syrup for a vegan sweetener alternative if you replace eggs with a vegan alternative.
- Ensure to grate the carrots and zucchini finely for even moisture distribution.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months.
- Substitute raisins with dried cranberries or other dried fruits as preferred.
