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Straight on shot of Morning Glory Muffins cut in half.

Morning Glory Muffins

Loaded with spices, appetizingly moist texture, raisins, and nuts. These muffins are a sheer delight.

Course Breakfast, Snack
Cuisine American
Keyword apple, apple cinnamon, apples, baked, morning glory muffins
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 muffins
Calories 185 kcal
Author Taylor Harrison

Ingredients

  • 1 cup flour whole wheat
  • 1 ¼ cups flour all-purpose
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp nutmeg ground
  • 1 tsp cinnamon ground
  • 1/2 tsp salt
  • ¼ cup wheatgerm or ground flaxseed optional
  • 1/2 cup chopped walnuts or pecans optional
  • 1 banana ripe
  • 2 large eggs room temperature
  • ¼ cup brown sugar packed
  • ⅓ cup honey
  • ⅓ cup coconut oil melted
  • ⅓ cup milk
  • ⅓ cup applesauce
  • 1 tsp vanilla extract
  • ¾ cup raisins soaked in warm water for 10 minutes
  • 1½ cups carrots finely shredded
  • ½ cup apple shredded

Instructions

  1. Preheat oven to 425°F. Grease or line 16 muffins tin cups.

  2. In a large bowl whisk the flours, baking soda, baking powder, cinnamon, nutmeg, salt, wheat germ, and nuts together until combined.

  3. In a medium bowl, whisk the banana, eggs, brown sugar, honey, oil, milk, applesauce, and vanilla together until combined. Pour into the dry ingredients and stir. Then gently fold in the raisins, carrots, and apple.

  4. Scoop batter into you prepared muffin tins about ¾ full. Bake for 5 minutes, then reduce temperature to 350°F and bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to finish cooling.

Recipe Notes

Muffins keep at room temperature for up to 3 days, and in the fridge for up to 1 week. Freeze in a freezer-safe bag/container for up to 3 months. 

See the post above for possible substitutions.