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Healthy Morning Glory Muffins

Irresistibly Healthy Morning Glory Muffins You’ll Love

Delicious Healthy Morning Glory Muffins filled with grated carrots, apples, and walnuts, perfect for a nutritious breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Grated Carrots Adds moisture and natural sweetness.
  • 1 cup Grated Apples Provides fruitiness and keeps muffins tender.
  • 0.5 cup Raisins Brings chewy texture and concentrated sweetness.
  • 0.5 cup Walnuts, chopped Offers crunch and healthy fats.
  • 1.5 cups All-Purpose Flour Forms the base; can replace with whole wheat.
  • 0.5 cup Granulated Sugar Balances flavors; may substitute with coconut sugar.
  • 0.5 cup Brown Sugar Adds moisture and enhances caramel notes.
  • 0.5 cup Vegetable Oil Ensures muffins stay moist; can use melted coconut oil.
  • 0.5 cup Milk (or plant-based milk) Keeps batter smooth; almond or oat milk works well.
  • 2 large Eggs Provides structure; can replace with flaxseed meal for vegan.
  • 1 teaspoon Baking Soda Helps muffins rise.
  • 1 teaspoon Ground Cinnamon Infuses warmth and spice; nutmeg for a twist.
  • 0.5 teaspoon Salt Enhances flavors.
  • 1 teaspoon Vanilla Extract Rounds out flavors and adds aroma.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • grater
  • Spoon or Ice Cream Scoop

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and prepare the muffin tin with spray or liners.
  2. In a large bowl, mix together grated carrots, grated apples, raisins, and chopped walnuts.
  3. In another bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk together vegetable oil, milk (or plant-based), eggs, and vanilla extract.
  5. Combine wet and dry ingredients gently until just mixed.
  6. Distribute the batter evenly into the muffin cups, filling them about ⅔ full.
  7. Bake for 20 to 25 minutes, checking for doneness with a toothpick.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Freeze leftovers for up to a month.

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