Morning Glory Muffins 🍎🧁

These Morning Glory Muffins are a healthy and flavorful treat to kickstart your day! Packed with shredded carrots, apples, coconut, raisins, and nuts, they’re a burst of nutrients in every bite. Perfect for breakfast, brunch, or an afternoon snack, these muffins are moist, slightly spiced, and deliciously sweet, with just the right amount of texture. They’re not only tasty but also a great way to sneak in some healthy ingredients!

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Ingredients:

For the Muffins:

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 3 large eggs

• 1 1/4 cups granulated sugar (or coconut sugar for a healthier option)

• 1/2 cup vegetable oil (or melted coconut oil)

• 1 teaspoon vanilla extract

• 1 1/2 cups grated carrots (about 2 medium carrots)

• 1 apple, peeled and grated

• 1/2 cup shredded unsweetened coconut

• 1/2 cup chopped walnuts or pecans (optional)

• 1/2 cup raisins (or dried cranberries)

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For the Topping (Optional):

• 2 tablespoons granulated sugar (or coarse sugar for texture)

• 1/4 teaspoon ground cinnamon

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper muffin liners. Set aside.

2. Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Set aside.

3. Prepare the Wet Ingredients:

• In another large bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and fully combined.

• Stir in the grated carrots, grated apple, shredded coconut, chopped walnuts (if using), and raisins. The batter will be thick and full of colorful ingredients.

4. Combine Wet and Dry Ingredients:

• Gradually add the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.

5. Fill the Muffin Tin:

• Spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full. This recipe will make about 12 muffins.

• If you want a little extra sweetness and crunch, mix together the granulated sugar and ground cinnamon and sprinkle it over the top of each muffin before baking.

6. Bake the Muffins:

• Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

• Keep an eye on them in the last few minutes to ensure they don’t overbake. The tops should be golden and firm to the touch.

7. Cool and Serve:

• Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes.

• Then, transfer the muffins to a wire rack to cool completely.

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Tips for Perfect Morning Glory Muffins:

• Grating the Ingredients: For the best texture, grate the carrots and apples finely. If the carrot pieces are too large, the muffins might be less tender.

• Oil Options: You can swap out vegetable oil for coconut oil for a more natural fat or even applesauce for a lighter muffin. However, the texture may change slightly with these swaps.

• Add-ins: Feel free to get creative with the add-ins. You can swap raisins for dried cranberries, chopped dates, or chocolate chips. You can also add a handful of chia seeds or flaxseed meal for extra fiber.

• Storage: These muffins will keep in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds.

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Nutritional Information (per muffin):

• Calories: 230-270

• Fat: 10g

• Carbs: 35g

• Fiber: 3g

• Sugar: 18g

• Protein: 4g