Morning Glory Muffins

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This Morning Glory Muffins recipe is fluffy, sweet, and loaded with warm spices, shredded carrots, fruit, and nuts in every bite!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Morning Glory Muffins

Servings: servings

Calories: 223kcal

Preheat your oven to 425ºF and line a muffin tin with paper liners.
Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt to a large mixing bowl and whisk it together.
2 cups flour, 2 teaspoons baking soda, 1 Tablespoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt
Add the eggs, brown sugar, maple syrup, coconut oil, applesauce, pineapple juice, and vanilla extract to the bowl and whisk into a smooth, thick batter, making sure there are no lumps.
3 eggs, ½ cup brown sugar, ¼ cup maple syrup, ⅓ cup coconut oil, ⅓ cup applesauce, ⅓ cup pineapple juice, 2 teaspoons vanilla extract
Next, stir in the shredded carrots, raisins, and pecans.
2 cups shredded carrots, ½ cup raisins, ½ cup pecans
Once mixed, scoop the muffin batter into the prepared pan, filling each paper liner about ⅔ full.
Bake at 425 for 5 minutes then, without opening the oven door, lower the heat to 350 degrees F and bake for 18 more minutes. The tops of the muffins will be golden brown and spring back to the touch. A toothpick inserted into the center of the muffin will come out cleanly.
Let the muffins cool in the pan for about 5 minutes then move to a cooling rack to continue to cool. Enjoy while warm or store at room temperature for up to one week.

Replace the pineapple juice for orange juice
Use vegetable oil in place of coconut oil
Do not use pre-shredded carrots as they tend to be very thick. Grate the carrots by hand with a very fine grater to make carrots that will melt into the muffin batter rather than being tough and chewy.