Morning Glory Muffins
Serves 12
These morning glory muffins are jam-packed with grated carrots, apples, raisins, and walnuts. Super moist and warmly spiced, they're like a healthy breakfast version of carrot cake. Some of my favorite muffins ever!
Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 cup whole wheat flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon sea salt
- 2 large eggs
- ¾ cup brown sugar
- ½ cup applesauce
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup grated apple
- ¾ cup chopped walnuts
- ¾ cup raisins
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger, and salt.
- In a large bowl, whisk together the eggs, brown sugar, applesauce, vegetable oil, and vanilla. Add the carrots and apple and mix to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts and raisins.
- Evenly divide the batter among the prepared muffin cups, adding about ½ cup to each one.
- Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.