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–+ servings
Freshly baked Carrot Apple Morning Glory Muffins on a wooden table

Carrot Apple Morning Glory Muffins

These vibrant muffins blend the sweetness of apples and the earthiness of carrots with a hint of cinnamon, creating a delightful morning treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour (or whole wheat for a healthier twist)
  • 1 cup rolled oats
  • 1/2 cup brown sugar (or coconut sugar for a healthier alternative)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs Can substitute with flax eggs for vegan option.
  • 1 teaspoon vanilla extract
Fruits and Add-ins
  • 1 cup finely grated carrots (about 2 medium carrots)
  • 1 cup peeled and diced apples (any sweet variety works) Best to use Honeycrisp, Fuji, or Gala apples.
  • 1/2 cup nuts or raisins (optional) Adds texture to the muffins.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine flour, oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together eggs, oil, and vanilla until just combined.
  4. Pour the wet mixture into the dry ingredients and gently fold them together with a spatula until just combined.
  5. Fold in grated carrots and diced apples, and any optional nuts or raisins.
Baking
  1. Scoop the batter into the lined muffin tin, filling each compartment about two-thirds full.
  2. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 27gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 140mgFiber: 2gSugar: 8g

Notes

For a vegan version, substitute eggs with flax eggs and vegetable oil with applesauce. Feel free to customize with pumpkin seeds or shredded coconut. Muffins freeze well; wrap tightly and store in a freezer bag.

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