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Quick Morning Glory Muffins

Delightful muffins packed with fresh carrots, apples, and spices, perfect for brightening your morning.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour Can be swapped with almond flour for gluten-free option.
  • 1 cup granulated sugar Can substitute with honey or maple syrup.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
Wet Ingredients
  • 2 large eggs Should be at room temperature for better mixing.
  • ½ cup vegetable oil
  • 1 cup grated carrots
  • 1 cup grated apple (about 2 small apples)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins or dried cranberries (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with non-stick spray.
  2. In a large bowl, whisk together both types of flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well-combined.
  3. In another bowl, beat the eggs and mix in the oil. Then add in the grated carrots, apples, and nuts (if using), stirring until combined.
  4. Pour the wet mixture into the dry ingredients. Gently fold everything together until just combined; avoid overmixing!
  5. If you’d like, fold in the raisins or cranberries for a pop of sweetness, adjusting to preference.
Baking
  1. Spoon the batter into the prepared muffin cups, filling them about ¾ full to allow for rising.
  2. Place the muffin pan in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Leftover muffins can be stored in an airtight container at room temperature for 2-3 days. If you want them to last longer, they can be frozen for up to three months. To reheat, microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes.