Morning Glory Muffins are wholesome and filled with a lot of nutritious goodness! Great for grabbing breakfast on the go, packing in lunch boxes or enjoying as a sweet treat after dinner. Freezer friendly too! Yields 21 muffins.
I really don’t make muffins enough.
That’s exactly what I was thinking to myself while devouring one of these here gems. Because what is better than a muffin warm from the oven? (besides cookies – obviously) I made these the week before Haileigh went back to college. I froze half and she took them up with her so she could quickly warm them in the microwave and have for breakfast or as a snack.
These whole wheat muffins are filled with shredded apple and carrot, raisins and toasted chopped walnuts and sweetened with maple syrup, brown sugar and mashed banana. A scrumptious muffin you can feel good about.
To Make These Morning Glory Muffins You Will Need:
- paper liners
- nonstick baking spray
- whole wheat flour
- baking soda
- ground cinnamon
- ground cardamom
- kosher salt
- brown sugar
- maple syrup
- (very) ripe banana
- unsweetened apple sauce
- light flavored oil (I use extra light olive oil or grapeseed oil)
- vanilla extract
- orange zest and juice
- apple (or zucchini)
- raisins (or dried cranberries)
- walnuts (or pecans)
- pepitas (or sunflower seeds)
Line a standard muffin tin plus half of a second pan with liners. Lightly spray the inside of the liners with nonstick spray. This will help keep the muffin from overly sticking to the paper.
In a medium mixing bowl, measure and add 2 cups whole wheat flour, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon both nutmeg and kosher salt.
Whisk to combine and set off to the side.
In a large bowl, crack and add in 3 large eggs then measure and add 1/2 cup dark brown sugar, 1/2 cup maple syrup, 1/3 cup mashed banana (about 1 medium), 1/3 cup apple sauce, 1/3 cup light flavorless oil, 2 teaspoons pure vanilla extract, 1 teaspoon orange zest plus 1/4 cup freshly squeezed orange juice.
Grab the whisk and mix until thoroughly combined.
Pour the wet ingredients into the dry and mix until they are partially combined.
Then add in 2 cups shredded carrots, 1 cup grated apple (I used honeycrisp), 1/2 cup both raisins and toasted, chopped walnuts.
Fold those into the batter. Be mindful not to over mix the batter.
Use a scoop to measure out the batter.
Divvy it among each muffin liner, filling them about 2/3 full. I like to sprinkle the tops of each muffin with a few pepitas or sunflower seeds, depending on what I have on hand. Bake on the middle rack of your preheated 375° oven for 18 to 22 minutes.
Or until the tops spring back when gently pressed and a tester comes out clean with only a few crumbs attached.
Wholesome and fill with nutritious goodness. I love these warm from the oven, split in half and generously spread with salted butter – and sometimes a little honey.
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