Morning Glory Muffins

I found this recipe when I was researching for something else but ended up making this for a quick breakfasts for the entire week. This with a cup of coffee or tea is perfect for the morning, before the day gets chaotic. Or if you don’t have the time, grabbing one on the run is just as yummy. The little one loves munching on these while I run circles around her in the morning getting her ready. After making it for my family, a couple days later I made a batch to deliver to a brand new mama and her new baby girl. Something simple and delicious to tie her over when things gets a little busy and she forgets to eat, (trust me it happens). This recipe is full of apples, carrots, nuts and raisins, with a hint of orange and ginger, so yummy and full of nutrients. Make some for the week, you won’t regret it!

Morning Glory MuffinsMorning Glory Muffins


Morning Glory Muffins
Yields 16
  1. 2 Cups (260g) Flour
  2. 2 tsp Baking Soda
  3. 2 tsp Ground Cinnamon
  4. 1/2 tsp Ground Ginger
  5. 1/2 tsp Salt
  6. 1/3 Cup (35g) Ground Flax (optional)
  7. 1/2 Cup Chopped Walnuts (or Pecans or Almonds)
  8. 3 Large Eggs
  9. 1/2 Cup (100g) Packed Brown Sugar
  10. 1/4 Cup (85g) Honey
  11. 1/3 Cup (80ml) Vegetable Oil or Canola Oil or Melted Coconut Oil
  12. 1/3 Cup (60g) Smooth Apple Sauce
  13. 1 tsp Orange Zest
  14. 1/4 Cup (60ml) Orange Juice
  15. 1 tsp Vanilla Extract
  16. 1/2 Cup (75g) Rasins or Crasins, soaked in warm water for 10 minutes
  17. 2 Cup (260g) Shredded Carrots
  18. 1 Cup (140g) Shredded Apples
  1. Preheat oven to 425F (218C). Grease two cupcake pans or use cupcake liners.
  2. In a large bowl, mix flour, backing soda, cinnamon, ginger, flax and nuts together until combined.
  3. In another bowl, whisk together, eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla together until combined.
  4. Add the wet ingredients to the dry ingredient along with the shredded carrots, apples and raisins. Mix gentle until combined.
  5. Fill prepared cupcake pans with batter, to top of liner/tin. Bake at 425F (218C) for five minuted then reduce oven temperature to 350F (177C) and bake for another 18-20 minutes. Test with a toothpick in a centre of a muffin, if it comes out clean they are done if not bake for another few minutes.
  6. Cool muffin for 10 minutes in muffin pans, then transfer to cooing racks to prevent soggy bottoms.
  7. Muffins stays fresh covered at room temperature for five days or in freezer for up to two months.
  1. If someone has a nut allergies you can either omit the nuts or add pumpkin or sunflower seeds instead.
Adapted from sally's baking addiction
Adapted from sally's baking addiction
Bliss Theory

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