Can I Make Morning Glory Muffins Ahead of Time?

Yes, you can make them ahead of time! Baking a batch early can save you time. They stay fresh for up to 5 days in an airtight container. For longer storage, freeze them for up to 3 months.

How Do I Keep My Muffins from Getting Dry?

To keep your muffins moist, follow a few tips. Don't overmix the batter to avoid dryness. Use the right mix of wet and dry ingredients. And, don't overbake. Store them in an airtight container to keep them fresh.

Can I Substitute Ingredients for Dietary Needs?

Morning glory muffins are great for making dietary changes. You can swap out ingredients for different needs. Use gluten-free flour for a gluten-free version. Or, try maple syrup or honey for less sugar. Just remember, these changes might affect the muffins' texture and baking time. Knowing these answers will help you bake tasty, dietary-friendly morning glory muffins. They'll meet your specific needs and tastes.

Morning Glory Muffins: Healthy Breakfast

Description

Morning Glory Muffins are hearty, flavorful, and packed with wholesome ingredients like carrots, apples, and nuts—perfect for a nutritious grab-and-go breakfast or snack!

Ingredients

Scale

1 ½ cups whole wheat flour
½ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
½ teaspoon salt
½ cup brown sugar
2 large eggs
⅓ cup coconut oil (or vegetable oil)
¼ cup applesauce
1 teaspoon vanilla extract
1 ½ cups grated carrots
1 apple, peeled and grated
½ cup shredded coconut
½ cup raisins or chopped dates
½ cup chopped walnuts or pecans
¼ cup orange juice

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt.
Mix wet ingredients: In a separate bowl, whisk the eggs, brown sugar, coconut oil, applesauce, vanilla extract, and orange juice until well combined.
Combine the mixtures: Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the grated carrots, apple, shredded coconut, raisins, and chopped nuts.
Fill muffin cups: Evenly divide the batter among the muffin cups, filling each about ¾ full.
Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store these muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Add a tablespoon of chia seeds or flaxseeds for an extra nutritional boost.
Substitute maple syrup or honey for the brown sugar if preferred.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 4g
Cholesterol: 35mg