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Morning Glory Muffins

Cozy and sweet muffins filled with carrots, apple, coconut, nuts, and raisins, perfect for breakfast or sharing at potlucks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup raisins Soaked in hot water for plumping.
  • 2 cups whole wheat flour
  • 1 cup light brown sugar, packed
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon kosher salt
  • 8 medium carrots, peeled and finely grated
  • 1 large Granny Smith apple, peeled, cored, and grated
  • 1/2 cup shredded sweetened or unsweetened coconut
  • 1/2 cup walnuts, roughly chopped Toast for extra flavor if desired.
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 medium orange, zested and juiced

Method
 

Preparation
  1. Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
  2. Soak the raisins in hot water for 10–15 minutes.
  3. In a bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt.
  4. Stir in the grated carrots, apple, coconut, and walnuts.
  5. In another bowl, whisk eggs, oil, vanilla, orange juice, and zest until combined.
  6. Add the wet mixture to the dry mixture and stir until just combined.
  7. Fold in the drained raisins.
  8. Fill each muffin liner with a heaping 1/3 cup of batter.
  9. Bake for 22–25 minutes or until a toothpick comes out mostly clean.
  10. Allow cooling before serving.

Notes

Serve warm with butter or cream cheese. Store in an airtight container. Can be kept at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freezes well for up to 3 months.