When we were eating these for the first time and talking about all of the things inside them, Zachary started joking that there was chicken, broccoli, and tables and chairs in the muffins, too. Not so much, but there definitely is a lot of stuff in there!
I’ve been wanting to make morning glory muffins for a while, and I’m so glad I finally got around to them. I already had every ingredient on hand to make these (for some reason, I always have a random partial bag of coconut in the freezer, it seems), so the timing couldn’t be more perfect. These nutritious whole wheat muffins are packed with carrots, apples, raisins, coconut, and walnuts. They make a great breakfast or quick snack, and for that reason, went very quickly in this house. I did manage to freeze a few, and was very happy a couple weeks later when I remembered they were in the freezer.
These are a pretty healthy muffin as-is, but I made them a little better for you by reducing the amount of sugar, and also replacing some of it with honey. I also cut down on the oil but retained the moistness by adding some unsweetened applesauce. I don’t think the muffins suffered one bit from these changes. I think you’ll agree!
Morning Glory Muffins
Adapted from King Arthur Flour
Makes about 16
1/2 cup raisins
2 cups whole wheat flour
1/2 cup brown sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
1/2 tsp. salt
1.5 cups peeled, grated carrots
1 large apple, peeled, cored, and cut into small pieces (or grated)
1/2 cup shredded coconut
1/2 cup chopped walnuts
3 large eggs
1/4 cup honey
1/3 cup canola oil
2/3 cup unsweetened applesauce
2 tsp. vanilla extract
1/4 cup freshly squeezed orange juice
Preheat the oven to 375 and lightly grease or line about 16 muffin cups. In a small bowl, cover the raisins with hot water and set them aside as you prepare the rest of the recipe.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts.
In a separate bowl, beat together the eggs, honey, canola oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture, stirring just until incorporated. Drain the raisins and fold them in.
Divide the batter among the wells of the muffin tins so they are about 3/4 full. Bake for approximately 21-25 minutes, or until a toothpick inserted comes out clean.
Let cool for 5 minutes in the muffin tins before turning them out onto a cooling rack.