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The Ultimate Moist & Wholesome Morning Glory Muffins

A close-up, appetizing shot of a freshly baked morning glory muffin showing visible shredded carrots and nuts.
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Make these hearty Morning Glory Muffins for a satisfying, grab-and-go breakfast. They are packed with carrots, apples, nuts, and warm spices for a flavorful bite every time.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1 large apple, peeled, cored, and finely chopped
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, Greek yogurt, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Fold in the grated carrots, chopped apple, raisins, and nuts until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist carrot apple muffins, do not overbake. Check for doneness early.
  • To make these make ahead breakfast muffins, cool completely, then store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • For a wholesome swap, substitute up to half of the all-purpose flour with white whole wheat flour.

Nutrition

Find it online: https://delishsymphony.com/morning-glory-muffins-ultimate-moist-recipe/