Morning Glory Muffins
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*If you are looking for healthy recipes all year long, Kami is who you want to follow! She has some great healthy recipes! So enjoy these Morning Glory Muffins that she brought for you today! ~Amber
Sweet, light, fluffy, moist, AND packed with nutrition?!?! Yes, my friends, it’s not only possible, BUT I have done it over and over again with muffins. Once you’ve recovered from DYING over these unbelievable Morning Glory Muffins, come try my Banana Muffins (super popular right now) and my Chocolate Cranberry Muffins (yes… I can even make chocolate healthy).
I recently had a friend email me a Morning Glory Muffin recipe claiming to be ‘healthy’. Oh, and it was FAR from healthy. 1 and 1/2 cups sugar? Butter and vegetable oil? White flour? No no NO! Just because a recipe has one or two healthy ingredients (carrots and apples) does NOT mean they cancel out all the other unhealthy ingredients.
A true healthy recipe has true healthy ingredients, BUT doesn’t mean you’re going to be eating flavorless cardboard. I completely revised the recipe and created my own Morning Glory Muffins full of flavor and health. I have preached and preached about whole wheat pastry flour, but I have to do it again! Regular whole wheat flour can leave muffins thick, dense, and well… brick-like! Whole wheat pastry flour keeps it light and fluffy without losing any nutritional value. This is the ONLY flour I use to bake.
Morning Glory Muffins
Ingredients
- 2 cups (240 g) whole wheat pastry flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups (170 g) carrots, grated
- 1 apple, peeled, cored, and finely chopped
- 1 cup (200 g) raisins
- ½ cup (122 g) applesauce
- ½ cup (118 ml) olive oil
- ½ cup (168 g) honey
- 2 tsp vanilla extract
- 2 Tbsp walnuts
Instructions
- Preheat oven to 375˚F.
- In a large bowl, combine flour, cinnamon, baking powder, baking soda, and salt. Stir well.
- In a separate bowl, mix together carrots, apple, raisins, applesauce, olive oil, honey, vanilla, and walnuts. Pour into dry ingredients and mix just until moistened.
- Lightly spray muffin pan with olive oil cooking spray and scoop about ¼ cup batter in each muffin.
- Bake for 20 to 30 minutes. Enjoy!
Notes
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
26 Comments on “Morning Glory Muffins”
I used half whole wheat flour and half white flour. They turned out to be delicious! I will be making this recipe again, and possibly try subbing in a little chopped pineapple for some or all of the apple.
Those sound like great substitutions! Thanks for your review!
Fabulous recipe Amber! I did them four times and varies the ingredients; I can definitely say that this is my signature recipe!!! Thank you Amber!!!
Hi Ruth! That’s great news! My friend Kami actually posted this recipe for my readers, I’ll be sure to let her know you like it!
Tried these today with my 3 year old, he loved baking and loves the result. We used whole wheat brown flour ( all I had in the house) and they still turned out delicious, bake time 25-30 min. I can’t wait to taste them with the right kind of flour:)
Great! I’m so glad you liked them! Thanks for sharing your experience!
Served these today for a luncheon with friends. They were delicious! Mine did take a bit longer to bake, but maybe it’s my old oven! Thank You!
Great! Thanks for your feedback!
These are delicious! Thank you so much for the recipe. I added a bit of ginger and nutmeg to the spices for a little extra. I do, however, think the bake time needs to be adjusted. I cooked mine for 25-30 minutes. So many moist ingredients required increased time.
Thanks for letting me know! I will adjust the recipe, since it seems like a few of you have needed to cook it longer.
Did you make them with whole wheat pastry flour? I’m sorry you had to bake them longer. I always bake my muffins at 375 for 18 to 20 minutes without any troubles. I hope you enjoyed them!
I tried making these. Used organic white flour instead ( all I had in pantry) but when I took it out after 20 min, the inside hadn’t cooked well. I put in for another twenty minutes and it was better, although not as good as expected. Do you think the white flour changed the consistency and flavor for this recipe?
Since this is my friend Kami’s recipe, I can’t say for sure, but I do know from my culinary education that it’s really hard to continue baking something that has been removed from the oven. Did the muffins sink at all? A trick to know whether a muffin or cake is done baking is to press your finger lightly in the center, if it bounces back, it’s done, if it leaves a dent, it needs to bake longer.
Also, did you stir the flour before measuring it? Using white flour shouldn’t have made a huge difference, but if it had settled in the container you store it in, it might have made the muffin dense. Stirring the flour incorporates air into it, so you end up using less flour. Check out this post about stirred vs settled flour: https://www.dessertnowdinnerlater.com/2013/11/favorite-kitchen-items-baking-tricks-for-perfect-holiday-food/
I hope these tips might have helped solve the problem!
Great question. The whole wheat pastry flour is much lighter and less dense than white flour and even regular whole wheat flour. I think it helps it to bake more evenly too. I also live at a higher altitude which might affect the cooking time. I always have success with 375 for 18 to 20 minutes.
We are big fans of morning glory muffins! Love this version of the recipe!
I love whole wheat pastry flour too. These look absolutely delicious!
Oh my yummy! Thanks for sharing!
I love carrot cake so I bet I will love these! I love substituting applesauce for oil as well! Thanks for sharing! Pinned!