Classic Moist & Hearty Morning Glory Muffins (Freezer Friendly)
I am so glad you are here. These classic morning glory muffins are hearty, lightly sweet, and packed with carrots, apples, coconut, and warm cinnamon. This easy recipe is perfect for make-ahead breakfasts and busy mornings.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup finely chopped apple (about 1 medium apple)
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts
- 1/2 cup raisins
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until combined.
- 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 fine.
- Fold in the grated carrots, chopped apple, shredded coconut, chopped nuts, and raisins until evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best make-ahead breakfast, cool the muffins completely, then store them in an airtight container at room temperature for up to 3 days.
- These muffins freeze well. Place cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight on the counter or reheat briefly in the microwave.
- If you want bakery style muffins, fill the cups almost completely full and consider baking for a few extra minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 25
- Sodium: 250
- Fat: 17
- Saturated Fat: 3
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50