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Easy Morning Glory Muffins
Prep
25 mins
Cook
20 mins
Servings
12
Difficulty
Medium
These Morning Glory Muffins are one of my favorite quick breakfasts to make when I want something that feels wholesome and indulgent at the same time. Loaded with shredded carrots, apples, and walnuts, they're naturally sweetened and packed with fiber that keeps you satisfied all morning long. What I love most is how simple they are to throw together in just 25 minutes of prep time, and they bake while you're getting ready for your day. The carrots add wonderful moisture and nutrition without any fuss, making these muffins a delicious way to sneak vegetables into breakfast. Trust me, once you master this recipe, you'll be making a batch every week.
Ella x
Ingredients
- 22 cups all-purpose flour
- 11 ¼ cups white sugar
- 22 teaspoons baking soda
- 22 teaspoons ground cinnamon
- ¼ teaspoon salt¼ teaspoon salt
- 22 cups shredded carrots
- 11 apple - peeled, cored and shredded
- ½ cup raisins½ cup raisins
- ½ cup chopped walnuts½ cup chopped walnuts
- ½ cup unsweetened flaked coconut½ cup unsweetened flaked coconut
- 33 large eggs
- 11 cup vegetable oil
- 22 teaspoons vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- 2
Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.
- 3
Beat eggs, oil, and vanilla together in a separate bowl. Stir egg mixture into the carrot mixture until just moistened. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- 4
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
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