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Freshly baked homemade morning glory muffins with carrots, raisins, and nuts on a wooden board.
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Morning Glory Muffins

These Morning Glory Muffins are soft, moist, and packed with delicious texture in every bite. Sweet carrots, fresh apple, chewy raisins, coconut, and crunchy walnuts come together with warm cinnamon to create a bakery-style muffin that tastes amazing. These homemade muffins are easy to mix by hand and make the perfect breakfast or snack.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot apple muffins, carrot muffins, healthy breakfast muffins, homemade muffins, morning glory muffins
Cooking Method: Oven
Diet: Vegetarian
Servings: 12
Calories: 425kcal
Author: MelanieCooks.com

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 1 ¼ cups granulated sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp salt
  • 2 cups carrots shredded
  • 1 apple peeled, cored, and shredded
  • ½ cup raisins
  • ½ cup walnuts chopped
  • ½ cup flaked coconut unsweetened
  • 3 eggs large
  • 1 cup vegetable oil
  • 2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
  • In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  • Add the shredded carrots, shredded apple, raisins, chopped walnuts, and coconut to the dry mixture. Stir until everything is evenly distributed.
  • In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not overmix the batter.
  • Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  • Bake for about 20 minutes, or until the tops spring back when gently pressed.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

  • For the best texture, avoid overmixing the batter once the wet and dry ingredients are combined.
  • Store leftover muffins in an airtight container to keep them soft and fresh.

Nutrition

Calories: 425kcal | Carbohydrates: 47g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 265mg | Potassium: 215mg | Fiber: 3g | Sugar: 24g | Vitamin A: 3633IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg