The Best Morning Glory Muffins You’ll Bake Again and Again
I didn’t grow up eating morning glory muffins. In fact, I stumbled into them by accident, half-hungry, half-curious, standing in a bakery line on a gray morning. One bite later, I knew I had found something special. Something that tasted like breakfast, snack, and self-care, all wrapped into one humble muffin.
Servings: 16
Calories: 210kcal
Ingredients
- 3 large eggs
- ¾ cup honey or maple syrup
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups peeled and shredded carrot
- 1¼ cups shredded apple
- ½ cup chopped walnuts
- ½ cup shredded unsweetened coconut
Instructions
- Preheat your oven to 375°F (190°C). While the oven heats up, lightly spray your muffin tins with cooking spray to ensure the muffins come out easily once baked.
- Whisk together the flour, baking soda, cinnamon, and salt in a medium-sized bowl to create a smooth, uniform mixture. Whisk until evenly combined. This simple step is essential for building the muffin's structure and flavor, with the cinnamon adding a lovely warmth.
- Combine the honey (or maple syrup), melted coconut oil, applesauce, eggs, and vanilla extract in a large bowl, whisking until smooth.
- Lightly fold the grated apple and carrot into the wet mixture. Take your time here to ensure the fruit and veggies are evenly distributed. These ingredients help create the muffins' moisture and natural sweetness.
- Gradually mix the dry ingredients into the wet, stirring lightly until just blended. Take care not to overmix the batter. Overmixing could result in dense muffins, so a few folds should do the trick.
- Fold in the walnuts and shredded coconut, making sure they’re well incorporated into the batter.
- Scoop the batter into your prepared muffin tins, filling each cup almost to the top.
- Bake for about 18-20 minutes or until a toothpick comes out with just a few crumbs attached. The aroma will be amazing!
- After a brief rest in the muffin tin, shift the muffins to a wire rack so they can cool through. Enjoy!
Notes
- If you don’t have coconut oil, you can use melted butter instead, though it’ll change the flavor slightly.
- Be careful not to overbake; they’re done when a toothpick comes out with just a few crumbs.