Description
Enjoy these wholesome Morning Glory Muffins packed with grated carrots, zucchini, nuts, and dried fruit. Naturally sweetened with brown sugar and honey or maple syrup, these muffins provide a moist, flavorful start to your day with a lovely blend of spices and whole wheat goodness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup unsweetened applesauce
Produce and Add-ins
- 1 cup grated carrots
- 1/2 cup grated zucchini
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. Stir them together evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, brown sugar, honey or maple syrup, vegetable oil, and applesauce until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry mixture. Gently fold in the grated carrots and zucchini along with the optional nuts and dried fruit, mixing carefully until just combined to avoid overmixing.
- Fill Muffin Tins: Spoon the batter into the prepared muffin liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. This ensures they are fully cooked but moist.
- Cool: Remove the muffins from the oven and allow them to cool on a wire rack before serving to achieve the best texture.
Notes
- You can substitute nuts with seeds for a nut-free option if desired.
- Using unsweetened applesauce helps keep the muffins moist without added sugar.
- Do not overmix the batter; fold ingredients gently to ensure tender muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
