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Ultimate Moist & Healthy Morning Glory Muffins (Bakery Style)

Three freshly baked morning glory muffins with visible shredded carrots, sitting on a light-colored plate in bright sunlight.
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Create bakery-style Morning Glory Muffins that are incredibly moist and packed with wholesome ingredients like carrots, apples, coconut, and nuts. This easy recipe is perfect for a quick, make-ahead breakfast treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (about 2 medium carrots)
  • 1 cup finely chopped apple (about 1 medium apple)
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup raisins

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a separate large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until combined.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients. Mix just until combined; do not overmix the batter.
  6. Gently fold in the grated carrots, chopped apple, shredded coconut, chopped nuts, and raisins until they are evenly distributed throughout the batter.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, use finely grated carrots and finely chopped apples.
  • You can substitute walnuts for pecans or use a mix of both nuts.
  • To make these freezer friendly breakfast muffins, cool them completely, then wrap each muffin tightly in plastic wrap before placing them in a freezer-safe bag for up to 3 months. Thaw overnight on the counter.
  • For a slightly healthier option, replace up to 1/4 cup of the oil with unsweetened applesauce.

Nutrition

Find it online: https://blissbatter.com/morning-glory-muffins-recipe-moist-healthy/