Morning Glory Muffins Recipe

Morning Glory Muffins Recipe

from nodashofgluten.com
Breakfast
45 min
12 servings

This Morning Glory Muffins Recipe blends shredded carrots, apples, raisins, walnuts, and coconut with cinnamon for a moist, spiced muffin that's perfect for breakfast or brunch.

Ingredients

  • 2 cupsall-purpose flour
  • 1 ¼ cupsgranulated sugar
  • 2 teaspoonsbaking soda
  • 2 teaspoonsground cinnamon
  • ¼ teaspoonsalt
  • 2 cupsshredded carrots
  • 1 mediumapple (peeled, cored, and shredded)
  • ½ cupraisins
  • ½ cupchopped walnuts
  • ½ cupunsweetened flaked coconut
  • 3 largeeggs
  • 1 cupvegetable oil
  • 2 teaspoonsvanilla extract

Directions

  1. 1

    Preheat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin or line with paper baking liners.

  2. 2

    In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Stir in the shredded carrots, shredded apple, raisins, chopped walnuts, and coconut until all ingredients are evenly distributed.

  3. 3

    In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and fully incorporated.

  4. 4

    Pour the wet mixture into the dry ingredients. Gently stir until just combined; do not overmix, as this can affect the muffins’ texture.

  5. 5

    Evenly divide the batter among the prepared muffin cups, filling each approximately two-thirds full.

  6. 6

    Bake in the preheated oven for 20 to 22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.

  7. 7

    Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.