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Morning Glory Muffins

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Delicious and hearty muffins loaded with carrots, raisins, coconut, and walnuts, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Substitute 1:1 gluten-free flour if needed.
  • 1 teaspoon baking soda Helps rise.
  • 1 teaspoon baking powder Adds extra lift.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon ground cinnamon Warming spice.
  • 1/2 teaspoon nutmeg Adds depth.
Wet Ingredients
  • 1/2 cup brown sugar Rich, caramel-like sweetness.
  • 1/2 cup granulated sugar Balances sweetness.
  • 1/2 cup vegetable oil Keeps muffins moist; use melted coconut oil or applesauce to reduce fat.
  • 2 large eggs Structure and richness; substitute two flax eggs for vegan version.
  • 1 teaspoon vanilla extract Rounds flavors.
Mix-ins
  • 1 cup grated carrots Finely grated for even moisture.
  • 1/2 cup raisins Swap for dried cranberries for a tart note.
  • 1/2 cup chopped walnuts Omit for nut allergies.
  • 1/2 cup shredded coconut Adds chew; optional if you prefer nut-free.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a bowl, whisk together the dry ingredients until evenly combined.
Mixing
  1. In a larger bowl, whisk the wet ingredients until smooth.
  2. Stir in the grated carrots, raisins, walnuts, and coconut into the wet mixture.
  3. Pour the dry ingredients into the wet and fold gently until just combined. Small streaks of flour are fine.
Baking
  1. Divide the batter among the muffin cups, filling each about 3/4 full.
  2. Bake for 18–22 minutes, rotating the pan once if your oven has hot spots.
  3. Cool muffins in the tin for 5–8 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 8g

Notes

Store cooled muffins in an airtight container for up to 2 days at room temperature, up to 5–7 days in the refrigerator, or wrap in plastic wrap and freeze for up to 3 months.
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